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5.0 from 3 votes

The perfect easy apricot torte

An easy one layer vanilla cake filled with apricots and dusted with icing sugar

Prep Time
5 mins
Cook Time
5 mins
Servings: 6
Course: Dessert
Cuisine: French

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 large free-range eggs
  • 125 grams 1 cup of all-purpose flour or cake flour
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract optional
  • 1 tsp baking powder
  • 7-8 fresh and ripe apricots halved and pitted

Instructions

    Cup of Yum
  1. Preheat over to 180C / 350F.
  2. Using an electric mixer, cream the butter and the 150 grams of sugar together until light and fluffy.
  3. Add the eggs, one at a time making sure each is well incorporated before adding the next.
  4. Add the dry ingredients and mix briefly until just combined.
  5. 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.
  6. Arrange the halved apricots, skin side up evenly over the batter. Sprinkle the top with the remaining two tablespoons of sugar.
  7. 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.
  8. Once cool, remove it from the tin. Serve this with whipped Chantilly cream dolloped on top or with a light sifting of icing sugar.