Almond Nectarine Torte

We were invited over to a Labor Day barbecue, so I of course made a dessert to bring to the party.  CG loves plums, and I had every intention of making a plum torte, but the plums at the market didn't look very good and the nectarines wanted to come home with me.  This torte turned out delicious, but feel free to substitute with your stone fruit of choice.  Without further ado, I give you pictures of the yummy Almond Nectarine Torte.

This was so quick & easy to put together.  First peel & slice your fruit into 8ths and set them aside.  I used 5 nectarines.

In a large bowl, melt 7 tbsps butter and whisk in 1/4 cup powdered sugar and 1/4 cup of honey.  I like using a local honey, but you should use whatever is in your pantry.

Whisk in 3 eggs one at a time until they are well incorporated.  Add in 1/2 tsp vanilla extract and 1/4 tsp of almond extract.

Whisk in 1 1/2 cups almond meal, 1/3 cup brown rice flour, 1/2 tsp baking powder, and a pinch of salt.

Spread the batter in a prepared 10" springform pan.  You can prepare the pan with butter and a sprinkling of powdered sugar.  I like to use parchment paper on the bottom of the pan just for extra measure.

Arrange the nectarine slices in concentric circles so they'll be pretty.  You don't really have to push them down into the batter, because the torte will take care of that by rising up around the fruit.

Bake at 350 for 40-45 minutes.

I like to finish it off with a sprinkling of powdered sugar and grated nutmeg.  I process a bit of powdered sugar with a quick grate of nutmeg in my mini chopper for even distribution of the nutmeg, but you can just grate some on top after sprinkling on the powdered sugar.

This torte was so moist and delicious.

Thanks for popping in and baking with me.  I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays.