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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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4.310715
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2564 Calories from Fat 483

% Daily Value*

Total Fat 53 g81.8%

Saturated Fat 12.9 g64.4%

Trans Fat 0 g

Cholesterol 1268.9 mg423%

Sodium 641.4 mg26.7%

Total Carbohydrates 464 g154.7%

Dietary Fiber 24.5 g98.2%

Sugars 278.2 g

Protein 69 g137.8%

Vitamin A 29.7% Vitamin C 27.5%

Calcium 33.7% Iron 32.2%

*Based on a 2000 Calorie diet

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Apricot Torte (Torta Di Albicocca) Recipe