Apricot Almond Torte Recipe
Apricot Almond Torte Recipe photo by Taste of Home
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Apricot Almond Torte Recipe

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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.” —Trisha Kruse, Eagle, Idaho
Recommended: Baking with Squash
TOTAL TIME: Prep: 45 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 25 min. + cooling
MAKES: 12 servings


  • 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
  • 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

Nutritional Facts

1 slice: 546 calories, 25g fat (12g saturated fat), 115mg cholesterol, 284mg sodium, 75g carbohydrate (51g sugars, 2g fiber), 8g protein.


  1. Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream.
  2. Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
  4. 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 the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds. Yield: 12 servings.
Originally published as Apricot Almond Torte in Taste of Home December/January 2010, p45

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LPHJKitchen User ID: 7521213 233395
Reviewed Sep. 24, 2015

"There's a reason this cake is a contest winner! It is AMAZING! The flavors of the cake are great with the apricot preserves. The cake texture is also great - light and fluffy, not too dense. I even made this again with gluten-free flour with the same results. The only issue I had was the frosting not setting how I wanted - but that could easily have been my error :) Otherwise, the cake was gone FAST (puddle frosting and all!)."

pamsterhamster User ID: 2978210 189212
Reviewed Sep. 12, 2014

"Such a light cake. My husband doesn't like apricots so I substituted peach preserves for the apricot, so good!"

KarenKeefe User ID: 2062961 127975
Reviewed Aug. 4, 2013

"The apricot preserves pair so nicely with the almond flavoring! Can use this recipe for very special occasions!"

dulce24 User ID: 6847127 104767
Reviewed Nov. 26, 2012

"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."

2oodles User ID: 5907087 119522
Reviewed Sep. 29, 2012


Laura Moser User ID: 3332117 127973
Reviewed Jun. 7, 2012

"Tried this recipe twice and both times the cake tore apart when transferring out of the pans."

bettiebmc User ID: 3647474 119518
Reviewed Nov. 3, 2011

"This is fabulous"

JennieTorres User ID: 5673522 145788
Reviewed Jul. 10, 2011

"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.... : )"

autumvaught User ID: 2059000 108773
Reviewed May. 31, 2011

"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!"

toni.m User ID: 5441752 168841
Reviewed May. 23, 2011

"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!"

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