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Apricot Almond Torte Recipe

Apricot Almond Torte Recipe photo by Taste of Home

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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.”

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Apricot Almond Torte Recipe

Prep: 45 min. Bake: 25 min. + cooling

Yield: 12 Servings

45 25 70

Ingredients

3 eggs
1-1/2 cups sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 cup ground almonds, toasted
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups heavy whipping cream, whipped
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract
1-1/2 cups heavy whipping cream, whipped
1 jar (10 to 12 ounces) apricot preserves
1/2 cup slivered almonds, toasted

Directions

In a large bowl, beat the eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine the flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream.
Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat the cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half of the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds. Yield: 12 servings.

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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Reviews for Apricot Almond Torte

Apricot Almond Torte

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(11-20) of 22 reviews

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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.

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