12 small plums, peaches or 6 small apples, halved, seeded
Juice of 1 lemon
Optional, 1 -2 teaspoons demerara or granulated sugar
50 - 60 minutes
1 hour, 10 minutes
1. Preheat oven to 350°F. Line and lightly grease an 8x8 or 9x9 inch baking dish with parchment paper long enough to line the bottom of the pan with extra hanging 2-3 inches past the sides. Set aside.
2. In a stand mixer fitted with paddle attachment or using a hand held mixer, cream the butter and sugar. Add in the eggs and vanilla. Mix well.
3. Mix in the flour, baking powder, salt, and Cinnamon. Transfer the batter to the prepared pan. Arrange plum or desired fruit halved skin side up on to of the batter. Drizzle with lemon juice and if using demerara sugar.
4. Bake for 50 to 60 minutes or until a tooth pick comes out clean. Cool completely. Remove torte from pan using the "handles" of the parchment paper. Serve with whipped cream, creme fraiche or ice cream.
LIKE: Better Batter and King Arthur Gluten Free Multi-Purpose Flour. HINT: If using King Arthur Gluten Free Multi-Purpose Flour or a custom blend, you will need to add Xanthan Gum. Cookies/Bar Cookies, Breads, and Pizza use 1 teaspoon of Xanthan Gum for every 1 Cup GF Flour. If using Better Batter, you will need increase the liquid in the recipe by 50%. Add in small amounts until the desired moisture is reached.
OTHER: Brown Rice, Oat, Tapioca, Buckwheat, Almond, Teff, and Sorghum Flour.