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Apricot Torte

A very impressive torte to serve with afternoon tea. Wheat and gluten free.

Customer Rating:
4.5 (2 votes)

Posted by: Rhona
On:

Cuisine

French

Time

> 2 hrs

Skill Level

Confident

Serves

8

Courses etc.

Desserts

You will need

IngredientAdd
3 medium free range eggs Available only in our Edinburgh shops More products
50g ground almonds More products
110g golden caster sugar More products
25g cornflour More products
2-3 drops almond extract More products
1 tbsp brandy
800g apricot halves in juice, drained
Filling:
50g golden caster sugar
11g sachet vegetarian gelatine/agar flakes More products
2 medium free range egg whites
300ml double cream

Awaiting stock

More products
Icing sugar to dust More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Line a 23cm spring clip baking tray with parchment paper.
  • Place the eggs and sugar in a large bowl over a pan of hot water.
  • Whisk the mixture until thick enough to leave a ribbon trail when the whisk is lifted out.
  • Fold in the ground almonds, cornflour and almond extract with 2 tbsp hot water.
  • Pour into the prepared tin and bake for 20-25 mins or until sponge bounces back when lightly touched in the centre.
  • Leave to cool and then remove from the tin.
  • Line a 20cm spring clip baking tin with clear film.
  • Then using the base of the tin as a guide, trim the sponge to fit the tin.
  • Cut the sponge in half horizontally and place one half in the base of the tin.
  • Arrange enough apricots over the sponge to cover it, sprinkle over the brandy and set aside.
  • Now make the filling.
  • In a small bowl sprinkle the gelatine over 3 tbsp cold water and leave until spongy, or as per box instructions if using vegetable gelatine.
  • Leave to cool.
  • Place the remaining apricots in a food processor with the caster sugar and blend until smooth.
  • Transfer to a bowl.
  • Whisk the egg whites and cream in a separate bowl until just stiff.
  • Working quickly stir the cold gelatine into the pureed apricots, then fold in the cream and egg whites.
  • Pour the mixture into the tin over the apricot halves and chill for 1 hour.
  • Place the second sponge on top and chill for a furher 2 hours.
  • Remove from the tin carefully, as it will be quite fragile, dust with icing sugar and serve.

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Shopping List

Picture of  Ground Almonds ORGANIC
Ground Almonds ORGANIC
Suma (250g)
£6.35
Picture of Golden Caster Sugar
Golden Caster Sugar
Billington's (1kg)
£4.35
Picture of  Almond Extract
Almond Extract
Steenbergs (100ml)
£6.69
Picture of Gelatine Substitute Agar Agar Flakes
Gelatine Substitute Agar Agar Flakes
Clearspring (28g)
£8.19
Picture of Icing Sugar ORGANIC
Icing Sugar ORGANIC
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