Over the course of this year, I've been underwhelmed by most of the upside-down cake recipes I've tried. I figured this fruit torte would fall in a similar category, with the fruit arranged on the top - but it was different. The cake part, though very thin, was delicious with the clear flavor and texture of ground almonds. And the fruit complemented the almond beautifully. It occurs to me that cherries might also be interesting, although it's important to allow some portions of the cake to remain uncovered - otherwise I think the cake batter would just seem uncooked. If I were doing it over, I wouldn't use quite so much fruit. There need to be gaps between the pieces of fruit to allow the cake to rise and get browned on the top.
The original recipe calls for plums. Our grocery store didn't have any yet, so I used nectarines, and it was delicious. I think I may try making this again for a work function, and maybe I'll see if I can locate plums elsewhere.
This, too, would be delicious with whipped cream or vanilla ice cream, especially if served warm. The original recipe calls for dusting with powdered sugar, but I can't stand desserts covered in powdered sugar, so I skipped that step.
Gluten Free Rustic Nectarine Torte
3 tablespoons brandy (I used Grand Marnier
orange liqueur, but I think any cordial might work)
2 tablespoons red currant jelly or seedless
raspberry jam
1 pound nectarines (or red or black plums),
halved, pitted, and cut into 8 wedges
5¼ ounces (¾ cup) granulated sugar
1/3 cup slivered almonds
4½ ounces (1 cup) ATK Gluten-Free Flour
Blend (see end of recipe) OR 4½ ounces (1/2 cup plus 1/3 cup King Arthur
Gluten-Free Multi-Purpose Flour)
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon xanthan gum
6 tablespoons unsalted butter, cut into 6
pieces and softened
1 large egg plus 1 large yolk
1 teaspoon vanilla extract
½ teaspoon almond extract
1.
Cook brandy and jelly together in 10-inch
nonstick skillet over medium heat until thick and syrupy, 2 to 3 minutes. Remove skillet from heat and place nectarines
cut side down in syrup. Return skillet
to medium heat and cook, shaking pan to prevent fruit from sticking, until
nectarines release their juices and liquid reduces to thick syrup, about 5
minutes. Let fruit cool in skillet,
about 20 minutes.
2.
Adjust oven rack to middle position and heat
oven to 350 degrees. Grease 9-inch springform pan, line bottom with
parchment, and grease parchment. (I
might also flour the parchment – I had a problem with the cake sticking to the
parchment.)
3.
Process granulated sugar and almonds together in
food processor until nuts are finely ground, about 1 minute. Add flour blend, baking powder, salt and
xanthan gum and pulse to combine, about 5 pulses. Add butter and pulse until mixture resembles
coarse sand, about 10 pulses. Add egg,
yolk, vanilla, and almond extract and process until smooth, about 5 seconds,
scraping down bowl if needed (batter will be very thick and heavy.)
4.
Scrape batter into prepared pan and smooth top. Stir fruit to coat with syrup, then arrange
wedges in two rings over top of cake.
Bake until cake is golden brown, 40 to 50 minutes, rotating pan halfway
through baking.
5.
Run knife around edge of cake to loosen. Let cake cool in pan on wire rack for at
least 30 minutes. Remove cake from pan,
discard parchment, and transfer to serving platter. Serve warm or room temperature.
America’s Test
Kitchen (ATK) Gluten-Free Flour Blend
Makes 42 ounces (about 9 1/3 cups)
24 ounces (4½ cups plus 1/3 cup) white rice
flour (Bob’s Red Mill brand highly recommended)
7½ ounces (1 2/3 cups) brown rice flour
(Bob’s Red Mill brand highly recommended)
7 ounces (1 1/3 cups potato starch (NOT
potato flour)
3 ounces (3/4 cup) tapioca starch (sometimes
called tapioca flour)
¾ ounce (3 tablespoons) nonfat milk powder
Whisk all ingredients together in a large bowl until well
combined. Transfer to an airtight
container and refrigerate for up to 3 months.
The How Can it Be Gluten Free Cookbook from America’s Test
Kitchen
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