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“This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining.”
This recipe is:
Contest Winning
Nutritional Facts 1 slice equals 546 calories, 25 g fat (12 g saturated fat), 115 mg cholesterol, 284 mg sodium, 75 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Apricot Almond Torte in Taste of Home December/January 2010, p45
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Reviewed on Nov. 26, 2012 by dulce24
I made this cake using a fluted tube pan because I don't have 9 in. pans and I baked it for about 50 minutes,it did not rise that much,so cut it horizontally only once,when I tasted the cake it self it tasted a bit too sweet for my taste but once I iced it the cream cheese balanced the sweetness making it taste so yummy,I will definitely make it again.
Reviewed on Sep. 29, 2012 by 2oodles
Awesome!
Reviewed on Jun. 07, 2012 by Laura Moser
Tried this recipe twice and both times the cake tore apart when transferring out of the pans.
Reviewed on Nov. 03, 2011 by bettiebmc
This is fabulous
Reviewed on Jul. 10, 2011 by JennieTorres
I love this recipe. The first time I got a little bit messy with the icing but the second time was amazing. I would recomend it to anyone.... : )
Reviewed on May. 31, 2011 by autumvaught
This cake takes a smidge of time, but well worth the effort! I took it to a friends house for dessert and it received RAVE reviews!
Reviewed on May. 23, 2011 by toni.m
Awesome cake! For years I have been making a Raspberry Walnut Torte that if the same recipe as this just with raspberry instead of Apricot and Walnust instead of Almonds. Both ways are AMAZING! It is time consuming but easy to make! Enjoy!
Reviewed on Apr. 01, 2011 by carpetfibers
I second and third all of the raving on this recipe. I've made this cake numerous times, and it's been a hit every time.I made the cupcake variation as well, and to give the frosting a little bit of texture, I crumbled waffle cone pieces throughout. Wonderful end-result!
I second and third all of the raving on this recipe. I've made this cake numerous times, and it's been a hit every time.
I made the cupcake variation as well, and to give the frosting a little bit of texture, I crumbled waffle cone pieces throughout. Wonderful end-result!
Reviewed on Mar. 29, 2011 by tlcaftrain
And, I give it 10 stars
By far one of the best cakes ever. I LOVE it, will make again and again
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