Serves: 8
Total Calories: 244
1 Place the rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a 9-inch springform cake pan. Tap out the excess flour.
2 In a bowl, stir together the flour, baking powder, and salt.
3 In a large bowl, beat the eggs with the sugar and vanilla until blended, about 2 minutes. Beat in the butter. Stir in the flour mixture until just blended, about 1 minute more.
4 Spread half of the batter in the prepared pan. Cover with the fruits. Drop the remaining batter on top by spoonfuls. Spread the batter evenly over the fruits. The layer will be thin. Don't be concerned if the fruit is not completely covered.
5 Bake 30 to 35 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
6 Let the cake cool 10 minutes in the pan on a wire rack. Remove the rim of the pan. Cool the cake completely on the rack. Serve warm or at room temperature with a sprinkle of confectioner's sugar. Store covered with a large inverted bowl at room temperature up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Autumn Fruit Torte recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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