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Apricot Torte (Torta Di Albicocca)

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Ingredients
  Eggs 6
  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)
Directions

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 350°F (180°Q oven for about 30 minutes.
Cool cake and cut in half.
Spread frosting between layers and on top and sides of torte.

Recipe Summary

Cuisine: 
Italian
Course: 
Snack
Method: 
Baked
Dish: 
Cake

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