This rustic fruit torte is a classic Wednesday cake for German bakers. Filled with cherries and topped with an almond batter, its spelt crust is a lovely contrast and goes well with coffee. It could even be used as a brunch cake as it is not too sweet.
Prep Time: 40 minutes
Cook Time: 35 minutes
Refrigeration: 30 minutes
Total Time: 1 hour, 45 minutes
Yield: One 9 to 10 inch cake
- 2 1/4 c. whole spelt flour (250 grams)
- 1/3 c. sugar (65 grams)
- 1/4 tsp. salt (if butter unsalted)
- 2 tsp. double acting baking powder
- 10 T. butter (125 grams)
- 1 egg (50 grams)
- 1 - 2 c. stoned cherries, drained
- OR other fruit as desired (apricot, peach, plum, etc.)
- 1 1/2 c. ground almond meal (160 grams)
- 3/4 c. sugar
- 6 T. melted butter
- 2 T. cream
- Dash salt
For the Spelt Crust
Mix or sift the spelt flour with sugar, salt and baking powder. Cut cold butter into mixture with a pastry knife or fork until pea-sized crumbs form. Work quickly so that the butter does not warm up too much.
Beat the egg yolk with a teaspoon of water. Add to the crumbs and stir until the dough comes together in a ball. Add more water, a teaspoon at a time if the dough is too dry. Do not over mix or knead.
Wrap in plastic and chill for at least 1/2 hour.
Preheat oven to 350°F.
Roll the dough out to an 11 inch circle. Place the springform cake pan on top as a guide and cut out a circle. Remove scraps. Butter the bottom of the springform pan and place the crust in the bottom.
Roll the scraps into a rope and place around the inside edge of the springform. You can moisten the edge where the sides meet the bottom to help it seal. Press the rope up the side of the pan at least 1 1/2 inches high.
Filling the Rustic Fruit Torte
Make sure the cherries or other fruit are well drained. Spread them evenly over the crust.
The fruit doesn't usually need any extra sugar because there is sugar in the topping, but depending on its ripeness you might want to toss it in a little lemon juice, rum or other fancy flavor.
Making the Almond Topping
Mix the almond meal with the sugar, melted butter and sweet cream well. Spread over the top of the cherries and to the edge of the crust.
Bake at 350°F for 30 - 40 minutes (depends on oven and altitude) or until crust and topping are set and lightly browned.
Allow to cool and serve the rustic fruit torte with whipped cream, if desired.