Warm Tropical Fruit and Buttermilk Torte with Vanilla Frozen Yogurt

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
12 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 tablespoons unsalted butter, softened
  • 1 cup plus 2 tablespoons turbinado raw cane sugar
  • 6 tablespoons low-fat buttermilk
  • 3 large egg whites
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 mango, peeled, cored, and sliced
  • 3/4 cup peeled, cored and sliced pineapple
  • 3/4 cup diagonally sliced banana
  • Caramelized banana slices, recipe follows
  • Raspberry Sauce, recipe follows
  • Serving Suggestion: Fat-free frozen vanilla yogurt
  • Equipment: 10-inch cake pan
  • Caramelized Bananas:
  • 2 bananas
  • 2 tablespoons turbinado raw cane sugar
  • Fresh Raspberry Sauce:
  • 1 cup fresh raspberries
  • 1 teaspoon concentrated fruit sweetener
  • 1 teaspoon lemon juice
Directions
  • Grease and flour the cake pan. Preheat oven to 350 degrees F.

  • Cream the butter with 1/2 cup of the sugar until light and fluffy. Add another 1/2 cup of sugar and beat until incorporated. Gradually add in the buttermilk, scrape down the sides of the bowl. Add the egg whites in 1 at a time, beating well after each addition.

  • In a separate bowl stir together the flour and baking powder. Add the flour mix into the batter with the vanilla and mix together until well incorporated.

  • Pour the batter into the prepared pan and arrange the mango, pineapple, and banana decoratively on the top. Sprinkle with the remaining 2 tablespoons sugar and bake for 45 minutes or until golden brown.

  • Let the torte cool slightly and slice. Serve each slice warm with a small scoop of vanilla frozen yogurt, 2 caramelized banana slices and 2 tablespoons of raspberry sauce.

Caramelized Bananas:
  • Slice the bananas on the diagonal into 24 slices and place on a baking sheet. Sprinkle with the sugar and caramelize under a broiler for 1 to 2 minutes.

Fresh Raspberry Sauce:
  • Place raspberries, sweetener, and lemon juice in a blender and process until smooth. Strain and set aside.

  • Yield: 1/2 cup


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