The perfect easy apricot torte
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5
3 reviews
Excellent
The perfect easy apricot torte
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An easy one layer vanilla cake filled with apricots and dusted with icing sugar
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Ingredients
- 150 gms 3/4 cup granulated sugar plus 2 tablespoons for the topping
- 115 gms 1/2 cup or 1 stick butter at room temperature (add a pinch of salt if you are using unsalted butter)
- 2 egg large, free-range
- 125 grams all-purpose flour or cake flour
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional
- 1 tsp baking powder
- 7-8 apricot fresh and ripe, halved and pitted
Instructions
- Preheat over to 180C / 350F.
- Using an electric mixer, cream the butter and the 150 grams of sugar together until light and fluffy.
- Add the eggs, one at a time making sure each is well incorporated before adding the next.
- Add the dry ingredients and mix briefly until just combined.
- Spoon the cake batter into a greased 23 cm / 9-inch springform cake tin with the bottom lined with baking paper and smooth the top.
- Arrange the halved apricots, skin side up evenly over the batter. Sprinkle the top with the remaining two tablespoons of sugar.
- Bake for 45 to 50 minutes and until the cake is golden and a sharp knife inserted into the center part of the cake comes out clean. If your cake is over-browning, loosely cover it with foil from about ¾ of the way through the baking time. Cool on rack.
- Once cool, remove it from the tin. Serve this with whipped Chantilly cream dolloped on top or with a light sifting of icing sugar.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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