Pear and Fig Torte
Ingredients
- 1-1/2 cups (375 mL) chopped dried figs
- 2/3 cups (150 mL) port (or dry red wine and 3 tbsp/45 mL granulated sugar)
- 1/2 cup (125 mL) butter
- 3 cups (750 mL) diced peeled cored pears
- 1-1/2 cups (375 mL) ground almonds
- 3/4 cups (175 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- Pinch salt
- 3/4 cups (175 mL) granulated sugar
- 3/4 tsp (4 mL) grated lemon rind
- 1/2 tsp (2 mL) vanilla extract
- 2 eggs
- 3/4 cups (175 mL) pine nuts
- Icing sugar
- 1/3 cup (75 mL) marzipan
- 1/4 cup (60 mL) apricot jam
Preparation
In small saucepan, simmer figs in port until liquid is absorbed, about 10 minutes; let cool. In skillet, heat 2 tbsp/30 mL of the butter over medium-high heat; sauté pears until tender, about 6 minutes. Let cool.
In bowl, whisk together almonds, flour, baking powder and salt. In large bowl, beat remaining butter with sugar until light and creamy; mix in lemon rind and vanilla. Beat in eggs, one at a time. Mix in almond mixture. Fold in figs, pears and pine nuts. Line bottom of 9-inch/2.5 L springform pan with parchment paper; butter and flour sides. Scrape batter into pan, smoothing top. Bake in 325F/160C oven until tester comes out clean and centre is firm, about 90 minutes. Let cool on rack.
Sprinkle work surface with icing sugar; roll out marzipan to about 1/8-inch/3 mm thickness.With snowflake or other cookie cutters, cut out desired shapes. Dust with icing sugar. Heat jam; brush over top and sides of cake. Decorate with marzipan cutouts. Let glaze set before serving.
Makes 12 to 16 servings.
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