Late season summer berries, like raspberries, strawberries, blackberries, and some blueberries still show up in the farmers’ markets around the area. With fall approaching, I thought it would be fun to showcase them in a classic torte, the recipe borrowed from my mom’s old card file. A hint – try this with a chilled glass of our Malvasia Bianca, if you still have some.
- ½ Cup Butter
- ¾ Cup Sugar
- 1 tsp Baking Powder
- ½ tsp Salt
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 Cup Flour (unbleached all purpose)
- 2 Cups Summer Berries
- 2 Tbsp Sugar mixed with 1 tsp Cinnamon to sprinkle
While oven is heating to 350, grease an 8 – 9-inch square baking pan. Next, prepare the batter by beating the butter, sugar, baking powder, and salt until smooth. Add the eggs and vanilla, and then slowly add the flour to form a smooth, stiff batter.
Evenly spread the batter in the pan and top with the berries. Sprinkle the berries with the sugar/cinnamon. Bake the torte about 35 – 40 minutes until done. I check doneness by sticking a toothpick into the center and seeing if it comes out without cake batter sticking to it.
Serve warm. A bit of whipped or iced cream is an added bonus.