Nicole RoarkeNov 17, 2017, 1:51 pm

Ultimate Holiday Feast: The Roarkes Make Fruit Torte

Chef Nicole Bakes With Her Mother

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RESTAURANT HUNTER'S "ULTIMATE HOLIDAY FEAST" RECIPE: FRUIT TORTE

(As told to us by Mary Elizabeth Roarke, mother to Restaurant Hunter's own Chef Nicole Roarke!)

Ingredients:
6 Italian plums, pitted and thinly sliced (can substitute green apples, peaches, and/or cherries)
1 Tablespoon fresh lemon juice
1 teaspoon Vietnamese cinnamon
1 teaspoon granulated sugar
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract (Optional: almond extract)
1 pinch salt
1 cup all-purpose flour
1 teaspoon baking powder
* Additional butter or baking spray, for greasing
* Optional: additional sugar for lining the pan

Procedure:
1) Preheat oven to 350 degrees F.
2) Place fruit in a mixing bowl, coat with lemon, cinnamon and 1 teaspoon of sugar. Set aside.
3) In a separate mixing bowl, cream (mix well) the butter and cup of sugar together.
4) Add the remaining ingredients, and mix or beat well.
5) Spoon the dough into a 9” spring form pan which has been greased with butter or baking spray.
6) Place the fruit on top in a wheel pattern.
7) Bake @ 350 degrees F for 1 hour.

Serve with fresh whipped cream and powdered sugar.

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