PEACH & GINGER TORTE

By jarren

From Chere Reilly

Ingredients

• Topping:
• 4 large peaches (about 2 cups), peeled, pitted and chopped into 1" pieces
• 1 tbsp lemon juice
• 1 tsp grated lemon zest
• 1/2 cup butter
• 1 tbsp freshly grated ginger
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup sugar
• 1 tsp vanilla
• 2 small peaches, skin-on, sliced
• 2 tbsp peach jam

Preparation

Step 1

Marinate chopped peaches with lemon juice and zest. Melt butter with ginger in small saucepan over medium heat. Set aside and let cool to room temperature.

Preheat oven to 350F. Butter an 8" spring-form pan and line the bottom with parchment paper.

Stir flour with baking powder and salt in a small bowl. Beat eggs in a medium bowl with electric beaters until frothy. Gradually add sugar to eggs and beat for 5 minutes or until the batter is thick and pale, and it forms a ribbon when beater is lifted. Beat in vanilla. Fold 1/3 of the flour mixture into the eggs. Mix in half the melted butter. Add another 1/3 flour and remaining butter, finishing with remaining flour. The batter should be smooth and not very thick.

Fold in drained, chopped peaches Spoon into prepared pan. Arrange peach slices atop the cake about 1/2 inch apart. There may be some extra slices.

Bake for 55-60 minutes or until a cake tester comes out clean. If cake begins to brown too quickly, cover loosely with foil and continue baking.

Remove from oven and cool in pan for 10 minutes. Run a knife around the sides of the pan and release. Place a plate on top of the cake and flip over. Remove metal pan bottom and peel off parchment. Flip back over onto wire rack and cool completely

Heat jam in a smal pot over medium heat until liquid. Brush cake with jam. Serve with vanilla ice cream or whipped cream and sliced peaches, if desired.