- Softened unsalted butter, for greasing
- 1-½ cups sliced almonds
- 2 large eggs
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ⅓ cup all-purpose flour
- 2 teaspoons baking powder
- Fine salt
- ½ lb. sweet cherries, pitted and halved
- Vanilla ice cream, for serving
Five years ago, I ate a Huguenot torte in the 17th-century Charleston home of a friend of the South Carolina cookbook authors Matt and Ted Lee. After getting the basic idea of the recipe from the Lees, I re-created a fruit version of the simple crisp the following week. The achingly perfect, meringue-like mantle of this classic pie is almost identical to the classic 19th-century Russian dessert referred to as Fallen Ruins. Fallen desserts resemble a hot mess when they are served, but you will want to make this for your family again and again. It proves that visual perfection isn’t a prerequisite for eating pleasure.
ingredients
directions
1. Preheat the oven to 325°. Butter a 2-quart oval baking dish. Spread the almonds on a large rimmed baking sheet and toast for about 10 minutes, until light golden; let cool completely. Leave the oven on. |
2. In a large bowl, beat the eggs until frothy. Whisk in both sugars along with the vanilla and almond extracts, then whisk in the flour, baking powder and a generous pinch of salt. Fold in the cherries and 1 cup of the toasted almonds. Scrape the mixture into the prepared baking dish. |
3. Bake the torte for about 50 minutes, until the top is browned and crisp. Let cool for 20 minutes. Serve with vanilla ice cream and the remaining 1/2 cup of toasted almonds. |
Notes
 MAKE AHEAD: The torte can be covered and kept overnight at room temperature. |
Categories
Vegetarian, Vegetarian Dishes
