Put whatever local fresh fruit is in season into the mix.  In the winter, we serve the torta straight-up. For variety, we’ll whip up a berry conserve (recipe below). While we often enjoy this for breakfast during our early morning meetings, it’s completely at home for dessert. Simple to make and rewarding, it can be prepared up to a day in advance.

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Ingredients:

½ cup fine cornmeal

½ cup cake flour

1 teaspoon baking powder

½ cup (1 stick) unsalted butter, softened

¼ cup almond paste, diced

1¼ cups powdered sugar, plus more for dusting

½ teaspoon vanilla extract

2 large eggs

4 large egg yolks

¼ cup sour cream (or crème fraiche)

Preheat the oven to 350°F.  Grease a 9-inch round cake pan with butter and dust with flour.

In a bowl, combine the cornmeal, cake flour and baking powder. Mix well and set aside.

With a mixer using the paddle attachment, beat the butter and almond paste on high until smooth, about 3 to 5 minutes.  Reduce the speed to low and slowly add the powdered sugar.  Mix until combined and airy.

Raise the speed to high and add the vanilla and then the whole eggs and egg yolks, one at a time.  Mix until well combined.  The batter may look “sticky” or separated.  Reduce the speed to medium and add the sour cream and dry ingredients.  Mix until just incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula.  Bake in the lower third of the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool. When cool, remove the cake from the pan and dust with powdered sugar.

Serves 8 to 12

To drink: Vin Santo, Beaumes de Venise

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Berry Conserve Garnish

Ingredients:

1 cup frozen or fresh seasonal berries

2 tablespoons powdered sugar

In a saucepan, combine the berries and sugar.  Cook over medium heat, mashing the berries and stirring frequently, until the sauce thickens to a syrup consistency.  Drizzle over the cake slices and serve.

Makes about 1 cup