I recently placed an order with King Arthur flour, and when I received it, the box contained a catalog and a recipe card for Late Summer Berry Torte. Never one to pass an opportunity to bake with summer berries, I decided to bake it right then and there! Luckily, I had frozen raspberries, blueberries, and blackberries in the freezer, and since I had just received my order, I had a bottle of Fiori di Sicilia, one of my most favorite essences in the world. If you’ve never tried it, order a bottle, today. As in, go here and order it. You will be more than happy, I promise.
Anyway, I made the torte, and while Andrew refused any, Brett LOVED it, although the man loves nearly anything with raspberries. The recipe as written makes a single pan, but I doubled the recipe two days later and made muffins, which were also a big hit with Brett and co-workers.
The cake is moist, cinnamon-scented, not too sweetinnamon-scented, and filled with delicious berries. It was a lovely treat with coffee, both in the morning and in the afternoon, and with a scoop of vanilla frozen yogurt after dinner – an all-purpose, 24-7 treat, you could say!
If you choose to make muffins instead of a cake, I would decrease the berries to one cup, as I think 2 cups might make the muffins too moist. The recipe as written will make one 9×9 cake or 12 muffins. Click here for the recipe.
On an upclose and personal note, today was Andrew’s first day of Kindergarten. I know everyone says it, but I can’t believe he’s old enough for “big school.” How can he be 5 years old, when we just brought him home from the hospital yesterday?
I’m happy to say, however, that there were no tears from either the mom or the student; in fact, he was so excited that when he saw the bus, he began waving, just in case the bus might pass him by.