My go to recipe when I want a little sweet with my afternoon tea. Pinkies out please.
When I got home after being out in the cool air all day I was craving something a little sweet to go along with my hot Orange Tea so I made my go to Lemon and Berry Torte. This torte is yummy and easy to put together. Today I had strawberries and blueberries in the fridge but you really could use whatever you have on hand.
For the lemon essential oil I personally use doTERRA Lemon. Make sure to use the highest quality essential oil you can find as you wouldn’t want to ingest a cheap lemon oil (many oils are tainted). You could also use lemon zest or lemon extract in place of the oil. I would do about 1 lemon zested or 1 teaspoon of extract.
Preheat oven to 375°. Butter & lightly flour a 9in springform pan.
Beat together the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla extract & lemon essential oil.
Whisk together the flour, baking powder, and salt in a small bowl. Add to the butter mixture and stir to make a thick batter.
Make the topping: Stir together the sugar and cinnamon. Mix with the cut fruit. Transfer the batter into the prepared pan. Top the batter with the fruit & sugar mixture.
Bake until the tort springs back in the middle, is evenly domed and the top is caramelized and golden brown, about 1 hour and 10 minutes.
Transfer to a wire rack to cool until easy to handle. Remove the pan sides and let the torte cool further until just warm to the touch. Sprinkle generously with powdered sugar. Slice and serve with sweetened whipped cream.