If you’re searching for the right simple apricot torte, then you might have come to the suitable place. This can be a recipe tailored from Marrion Burro’s well-known purple plum torte. It’s a easy one-layer cake embedded with ripe plums that’s simply perfection. Apricots work simply as nicely right here.
I had been given a load of latest season apricots from a pal who bought them in Calitzdorp. An space identified for stone fruit. They had been so scrumptious and after making just a few batches of my best fast 8-minute apricot jam, I used to be searching for different methods to make use of up the remaining.
What I like essentially the most about this recipe is it takes about 5 minutes to make and then you definitely stud all the floor with halved apricots after which bake. The Apricots flip into mushy puddles of jam within the cake and its scrumptious served with Chantilly cream or vanilla-spiked crème fraiche or a scoop of vanilla ice cream.
A tot or two of one thing boozy brushed over the torte because it comes out the oven wouldn’t go amiss both.
While this apricot torte is a lovley teatime deal with, I ike to serve it as a summer season dessert with mentioned cream or ice cream. The fruit strikes it over to the pudding facet of issues. That is easy entertaining.
You need the apricots to be ripe however not falling aside. A agency unripe apricot is not going to work right here. As they’re nonetheless somewhat tart even when ripe, I discover this torte wants a very good sprinkle of sunshine brown sugar to sweeten it. You may also use muscovado, Demerara or coconut sugar with will give it a extra caramel flavour that might be beautiful.
A number of different stone fruit desserts you’ll love
Straightforward apricots poached in chamomile tea
The perfect cherry galette with flaky crust
Straightforward plum tarte tatin
Nectarine, blueberry and bourbon pie
Straightforward plum frangipane galette
Suggestions & substitutions
Apricots and almonds are the right companions so you might sub 1 / 4 of the flour with almond flour and add a teaspoon of almond extract. So as to add almonds on the highest, sprinkle flaked almonds over the cake for the final 20 minutes of the baking time.
This recipe makes one smallish torte which can serve 6 -8
- 150 gms 3/4 cup granulated sugar plus 2 tablespoons for the topping
- 115 gms 1/2 cup or 1 stick butter at room temperature (add a pinch of salt in case you are utilizing unsalted butter)
- 2 giant free-range eggs
- 125 grams 1 cup of all-purpose flour or cake flour
- 1 tsp vanilla extract
- 1/2 tsp almond extract optionally available
- 1 tsp baking powder
- 7-8 contemporary and ripe apricots halved and pitted
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Preheat over to 180C / 350F.
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Utilizing an electrical mixer, cream the butter and the 150 grams of sugar collectively till mild and fluffy.
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Add the eggs, separately ensuring every is nicely included earlier than including the following.
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Add the dry elements and blend briefly till simply mixed.
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Spoon the cake batter right into a greased 23 cm / 9-inch springform cake tin with the underside lined with baking paper and clean the highest.
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Prepare the halved apricots, pores and skin facet up evenly over the batter. Sprinkle the highest with the remaining two tablespoons of sugar.
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Bake for 45 to 50 minutes and till the cake is golden and a pointy knife inserted into the middle a part of the cake comes out clear. In case your cake is over-browning, loosely cowl it with foil from about ¾ of the best way by way of the baking time. Cool on rack.
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As soon as cool, take away it from the tin. Serve this with whipped Chantilly cream dolloped on high or with a light-weight sifting of icing sugar.
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