*** For the peaches, bring a large pot of water to a boil and have a large bowl of iced water nearby. Add the peaches to the boiling water and let them sit in the water for 30 to 40 seconds. Transfer them to the iced water with a slotted spoon. Wait a minute or so. One by one, remove peaches from water and slip off their skins. Cut peaches in half along their seams and separate the halves. Remove and discard the pits.

Adjust an oven rack to the center position and preheat the oven to 375 degrees. Line a large baking sheet (17 by 11 inches) with heavy-duty foil. Set peach halves cut side up on the foil and sprinkle them with the 2 tablespoons sugar. Bake for 30 minutes, then flip the halves over and return pan to the oven for 30 minutes more. Remove from oven and let peaches cool completely. Youll need 1 pound of roasted halves for the torte, about 12 (6 peaches). Cut each half in two to make 24 wedges.

For the torte, butter a 9-inch spring-form pan. Reset the oven thermostat to 350 degrees. Whisk together the flour, baking powder and salt in a medium-size bowl.

Beat the butter until smooth on medium speed with an electric mixer, about 1 minute. While beating, gradually add the sugar in a thin stream. Scrape the bowl and beater and add the vanilla. Beat 2 to 3 minutes on medium speed until light and fluffy.

Add the eggs one at a time, beating well after each. Add the dry ingredients and beat on low speed just until incorporated and batter is smooth and very thick.

Spread batter evenly in the prepared pan. It will be about 1/2-inch thick. Arrange the 24 peach wedges in tightly-packed concentric circles on top of the batter. Drizzle lemon juice over the fruit. Combine the 2 tablespoons sugar with the cinnamon and sprinkle evenly over the peaches.

Bake for 1 hour, until top of torte is well-browned. The peaches will have been engulfed by the batter during baking. Cool the torte completely in its pan on a wire rack.

Remove the sides of the pan, cut the torte into wedges, and serve. The torte needs nothing else. Best when very fresh.