Apricot Torte (Torta Di Albicocca)
|Sugar||1 Cup (16 tbs)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Cake flour||1 1⁄2 Cup (24 tbs)|
|Apricot frosting||1⁄2 Cup (8 tbs)|
Beat eggs until light and lemon colored.
Slowly add the sugar beating constantly.
Add lemon and orange rinds and beat until thick.
Sift flour and fold in a little at a time.
Pour into a 10 inch (25 cm) cake tin which has been buttered and floured.
Bake in a 350Â°F (180Â°Q oven for about 30 minutes.
Cool cake and cut in half.
Spread frosting between layers and on top and sides of torte.