Welcome young witches and wizards to my baking blog where I, much like the half blood prince himself, will be tinkering with my favorite recipes in hopes of making them even more magical and delicious.
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Peach torte with almonds and baked peaces
*a half blood prince's variation of the New York Times classic plum torte recipe
INGREDIENTS
¾ to 1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted plums peaches
Sugar, lemon juice, cinnamon, and sliced almonds for topping
PREPARATION
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9, or 10 inches. Place the plum peach halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately 50-60 minutes depending on the size of your spring form pan. For the remaining thirty minutes, slice up one peach and place in a baking dish with sugar and water that soaks but doesn't cover the peaches. 5 minutes before done, sprinkle the torte with sliced almonds. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
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