Apricot Torte RecipeOrigin: Germany Period: Traditional |
Ingredients:
125g unsalted butter, softened 
Apricot Torte Preparation:Method:Cream together the butter and 120g sugar until soft and fluffy. Add the flour, baking powder and salt and beat into the mixture before adding the beaten eggs a little at a time. Mix thoroughly to combine then spoon this batter into an ungreased 22 or 25cm springform cake tin. Cover the top with the apricots, placing them skin side down. Mix the cinnamon with the remaining sugar and use to sprinkle over the top of the cake. Place in an oven pre-heated to 170°C and bake for between 40 to 50 minutes, or until a skewer inserted into the centre of the cake emerges clean. Remove the cake from the oven and allow to cool. Serve warm with vanilla ice cream or clotted cream. The cake also freezes very well. |
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