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 This item is only available in our high street 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 This item is only available in our high street shops. 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

Almonds Ground ORGANIC
Suma (250g)
£6.09
Golden Caster Sugar
Billington's (1kg)
£3.45
Cornflour
Real Foods
Click for bulk options Pre-Order now for dispatch after 21/06/2019
Almond Extract Gluten Free, no sugar added
Steenbergs (100ml)
£6.65
Gelatine Substitute Agar Agar Flakes
Clearspring (28g)
£5.79
Icing Sugar ORGANIC
Real Foods
Click for bulk options