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Apricot Almond Torte Recipe

Apricot Almond Torte Recipe

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
TOTAL TIME: Prep: 45 min. Bake: 25 min. + cooling YIELD: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


  • 1. 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.
  • 2. 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.
  • 3. In a large bowl, beat the 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 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: 546 calories, 25g fat (12g saturated fat), 115mg cholesterol, 284mg sodium, 75g carbohydrate (51g sugars, 2g fiber), 8g protein.

Reviews for Apricot Almond Torte

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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!)."

Reviewed Sep. 12, 2014

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

Reviewed Aug. 4, 2013

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

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."

Reviewed Sep. 29, 2012


Laura Moser
Reviewed Jun. 7, 2012

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

Reviewed Nov. 3, 2011

"This is fabulous"

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.... : )"

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!"

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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