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Gluten-Free Cherry Torte for Summer Dining

                      If you take a quick look around your local grocery store or farm market right now, you’re bound to see piles of bright, red, summer cherries just waiting to be brought home. You can wash ‘em up and make a pie, or put them in a decorative bowl on your counter to be munched on throughout the day.

But I’d like to suggest something a little bit more interesting. A fresh cherry torte. This delicious indulgence is a loving tweak of the New York Times Plum Torte recipe that I converted to gluten-free several years ago (see recipe here on this blog or in Gluten-Free Baking Classics –The Heirloom Collection). I took out the plums and added in fresh, pitted cherries and a bit of almond extract. And just like the original, it’s fast and very simple to make – as long as you’ve got a cherry pitter.

Serve this moist, tender cherry torte warm or at room temperature, without or without a scoop of cherry vanilla ice cream on the side (nothing like a little over-kill). It’s perfect for a summer brunch, a picnic at the beach, or for dessert after a barbecue on the patio. My my my! Go buy yourself some cherries and make it this weekend!

  Gluten-Free Cherry Torte 8 servings 3/4 cup granulated sugar 1/2 cup unsalted butter (or Earth Balance for dairy-free option) 1 cup Brown Rice Flour mix* 1 1/4 teaspoon baking powder 1/2 teaspoon xanthan gum Pinch of salt 2 large eggs 1 teaspoon pure almond extract 1/2 teaspoon pure vanilla extract 1 pound fresh cherries, pitted Granulated sugar for topping (see cooks note below)
  1. Preheat oven to
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