Aprikosen-Torte (Apricot Torte)

Aprikosen-Torte (Apricot Torte) is a traditional German recipe for a classic cake leavened with beaten egg whites topped with halved apricots and a cinnamon and sugar mix that's oven mixed until cooked through. The full recipe is presented here and I hope you enjoy this classic German version of:Apricot Torte (Aprikosen-Torte).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

Rating:

Tags : Baking Recipes Cake Recipes Germany Recipes

Ingredients:

125g unsalted butter, softened
120g sugar + 2 tbsp
180g plain flour
1 tsp baking powder
2 eggs
pinch of salt
18 halves of pitted apricots
1 tsp ground cinnamon

Method:

Cream together the butter and 120g sugar until soft and fluffy. Add the flour, baking powder and salt and beat into the mixture before adding the beaten eggs a little at a time. Mix thoroughly to combine then spoon this batter into an ungreased 22 or 25cm springform cake tin. Cover the top with the apricots, placing them skin side down.

Mix the cinnamon with the remaining sugar and use to sprinkle over the top of the cake. Place in an oven pre-heated to 170°C (150°C fan/325°F/Gas Mark 3) and bake for between 40 to 50 minutes, or until a skewer inserted into the centre of the cake emerges clean.

Remove the cake from the oven and allow to cool. Serve warm with vanilla ice cream or clotted cream. The cake also freezes very well.

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