Prune and Pear Torte Slice
Delight your taste buds with this Prune and Pear Torte Slice, a beautifully layered dessert that combines rich, moist textures with the natural sweetness of ripe pears and deeply flavored prunes. This indulgent yet wholesome treat is crafted with a delicate almond-infused batter, a hint of zesty lemon, and a touch of vanilla for a perfectly balanced flavor profile. Topped with a stunning arrangement of thinly sliced pears and finished with a dusting of powdered sugar, this torte not only tastes divine but also looks elegant on any table. Perfect for cozy gatherings or indulgent tea time, this easy-to-make dessert comes together in under an hour, making it an ideal last-minute treat that's sure to impress.
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 100 grams granulated sugar
- 115 grams unsalted butter
- 2 large eggs
- 50 grams ground almonds
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 75 milliliters milk
- 120 grams prunes (pitted and chopped)
- 1 large ripe pear (thinly sliced)
- 1 teaspoon lemon zest
- 10 grams powdered sugar
Instructions
Preheat your oven to 180°C (350°F). Line the bottom of a 9-inch (23 cm) round cake pan with parchment paper and lightly grease the sides.
In a mixing bowl, whisk together the flour, baking powder, and ground almonds. Set aside.
In another large bowl, beat the butter and sugar together until light and fluffy. This should take about 3-4 minutes of beating with an electric mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and lemon zest.
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the chopped prunes to the batter until evenly distributed.
Pour the batter into the prepared cake pan and smooth out the top with a spatula.
Arrange the thinly sliced pear in a circular pattern on top of the batter, slightly overlapping each slice for a decorative effect.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the torte from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, sprinkle powdered sugar over the top for a final decorative touch before slicing and serving.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 349.9 g | 127% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 182.7 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 405 mg | 31% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
