The Greenbrier's Peach and Raspberry Torte with Almonds

Featured Cookbook

The Greenbrier's Peppered Maple Turkey Breast
Heartland Bread Company's Cinnamon Swirl Bread
The Greenbrier's Peach and Raspberry Torte with Almonds

Book Description

"Oh My Stars! Recipes that Shine" features landmark recipes, easy-to-follow directions, regional trivia, cooking tips and a children's section! This beautiful hardback cookbook is a real treasure for anyone. Featuring recipes from the nationally reknown resorts, The Greenbrier (White Sulphur Springs, WV) and The Homestead (Hot Springs, VA

... (more)

Oh My Stars! Recipes that Shine

Authors: Junior League of the Roanoke Valley

Date: June 2000

ISBN: 096794970X

Publisher: Favorite Recipes Press

Hardcover

ORDER/INFO

The Greenbrier's Peach
and Raspberry Torte with Almonds
Recipe from: Oh My Stars! Recipes that Shine
by Junior League of the Roanoke Valley
Cookbook Heaven at Recipelink.com

Serve this versatile torte slightly warm with ice cream as a dessert, or sprinkled with confectioners' sugar as a breakfast treat.

Servings: 12

1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup butter softened
3/4 cup sugar
1 egg
1 1/4 cups finely ground blanched skinless almonds
4 canned or frozen peach halves, sliced
1 cup individually frozen raspberries without syrup, thawed

Butter the bottom and side of a 9-inch springform pan. Cover the bottom with a circle cut from baking parchment and butter the parchment.
Mix the flour, baking powder, cinnamon, nutmeg and salt together. Cream the butter in a mixing bowl until light. Add the sugar and cream for 1 or 2 minutes or until fluffy. Beat in the egg. Add the almonds and the dry ingredients and stir to mix well; batter will be stiff.
Spread half the batter in the prepared springform pan. Layer the peach slices and raspberries over the batter. Dollop the remaining batter over the top.
Bake at 350 degrees for 45 to 55 minutes or until the top is golden brown and the side pulls away from the pan. Cool on a wire rack for 5 to 10 minutes. Place on a serving plate and remove the side of the pan.

More From This Book: