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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:
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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
Reviewed on Mar. 13, 2011 by webolton
This cake goes in to my "Keeper" file! Elegant and wonderful flavor. If you want to impress someone, this is it. Thank you for sharing.
Reviewed on Feb. 26, 2011 by WildBlueYonderWife
This was a huge hit a ladies coffee. Just the right amount of sweet and oh so devine with a cup of coffee.
Reviewed on Feb. 17, 2011 by kathysdaycare
This is my new favorite cake! I also made it with blackberry preserves and decorated it with blackberries. The frosting makes a good fruit dip too.
Reviewed on Feb. 17, 2011 by Brenda D
One word (said with a sigh) DIVINE! I made this for my mother's birthday. Thank you for sharing this wonderful recipe.
Reviewed on Jan. 23, 2011 by bayrack101
Made it a few times now. One I will keep making,for it is a keeper. Second time put icing last by mistake. Looked just as good.
Reviewed on Oct. 19, 2010 by Amy the Midwife
I made this for a birthday. Everyone raved over it. One even said it took the place of her favorite cake!
Reviewed on Oct. 16, 2010 by lmmf73
Made a double batch - for one I followed the recipe exactly - for the other I made cupcakes (hollowed out the middle with a melon baller and filled the center with apricot preserves). The cake/cupcakes were loved by everyone. I may try it with raspberry or cherry preserves for the holidays.
Reviewed on Apr. 15, 2010 by wellmk01
This is a really special cake and everyone loved it!
Reviewed on Mar. 20, 2010 by elmofriend
The cake is rather sweet, but adding the ground almonds to it makes for an amazing flavor. Can be served in very small slices.
Reviewed on Feb. 16, 2010 by Tinaz
This is one of the best tortes I have ever tasted. Everyone who tasted it could not believe what a wonderful flavor it had.
Reviewed on Jan. 10, 2010 by stirfry101
This cake is well worth the effort, everyone loved it. I would advise taking out some insurance and lining the bottom of the cake pans with wax or parchment paper. I also warmed the preserves to make them spread more easily.
Reviewed on Dec. 13, 2009 by cakiepie
Chose this to make for Thanksgiving. It was a hit. I made the cake layers one day and assembled it the next day. My sister actually thought I contacted our local "cake lady" and bought the cake. The cake is dense so don't expect light airy cake layers, unless I did something wrong. It had one night in the fridge for the flavors to develop and perhaps soften the cake a little. For the top, I piped the edge on before putting the perserves on to keep them from running down over the sides. My sister wants to make this as a Christmas gift to give the nurses/aides on the floor that take care of our father.
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