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NEW ENGLAND BERRY TORTE

l cup yellow cornmeal
l-l/2 tsp. baking powder
l/8 tsp. salt
l stick butter softened
l cup plus l tbsps. sugar
2 large eggs
l tsp. vanilla
l pint (2 cups) blackberries or other berries
l tsp. fresh lemon juice
l/2 tsp. cinnamon
Heat oven 350. Beat together butter and l cup sugar with an electric mixer until light and fluffy. Stir in cornmeal that has been mixed with baking powder and salt then beat in egs and vanilla until well blended. Spread batter in a buttered 9-l/2″ deep dish glass or ceramic pie plate or gratin dish. Toss berries with lemon juice and strew over batter. Mix remaining tablespoon sugar with cinnamon and sprinkle over berries. Bake torte in middle of oven tunil top is crusty (berries sink to bottom during baking) and a tester inserted in center ocmes out clean about l hour. Serve warm with whipped cream or ice cream.
Serves 6 to 8 Gourmet Augsut 2000

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https://recipes.connorbowen.com/recipe/new-england-berry-torte/