What you see as “only a bake sale,” we see as the opportunity to put on a show. Allow us to recommend our Fruit Torte. Intriguing textures (fruit, gelatin, cake!) combine with vibrant colors for a too-pretty-to-eat, but-too-good-to-waste treat.
- ½ cup butter
- ½ cup Sue Bee® Honey
- 1 tsp vanilla
- 2 eggs, room temperature
- 1 1/3 cup flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp milk
- 1 envelope unflavored gelatin
- ¼ cup plus ¾ cup water
- 1 tbsp honey
Generously grease and flour a torte pan, especially the flutes.
Cream together the butter and honey until mixture is smooth and fluffy.
Add in vanilla and eggs, one at a time, mixing well after each addition.
Sift together flour, baking powder and salt.
Add half of the flour mixture to the bowl and mix well.
Add the milk and mix, then add the remaining flour and mix again. Mixture will be thick.
Spread evenly in pan and bake for 20 minutes at 375º F.
Let crust cool for 10 minutes, then remove from torte pan onto serving dish.
Once cooled, refrigerate until you are ready for the next step if necessary.
Filling and Glaze:
Use any combination of fresh fruit that you like, just make sure the fruit is drained well and dried on a paper towel before you place it on the torte crust. Completely cover the crust before glazing.
Dissolve gelatin in ¼ cup water.
Heat remaining ¾ cup water and honey in a saucepan until boiling.
Remove the water/honey mixture from heat and add gelatin, stirring until all gelatin has dissolved.
Cool to room temperature and refrigerate for 5-10 minutes until it thickens slightly. (Check often! Consistency should be such that you can spoon evenly over the torte without soaking into the shell.)
Refrigerate torte until ready to serve.