Torta di Albicocca

Dennis Kercher

By
@dkercher

In 2001 my wife and I spent 3 days in Radha-in-Chianti at the Hotel L’Ultima Mulina as part of our three week tour through Italy. We signed up for a cooking class which consisted of their chef cooking a meal with us, which we sat down and consumed with delight. Here’s the beautiful Tuscan cake that we had for dessert. It’s not too sweet, as is the case with many of the regional authentic Italian cakes. In the above picture we served it with an apricot Jus and our homemade gelato. Buonissimo!


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Rating:

Serves:

10-12

Prep:

1 Hr

Cook:

1 Hr

Ingredients

2 stick
unsalted butter
6 Tbsp
sugar
1 pinch
salt
8 Tbsp
flour
1 Tbsp
baking powder
6-8
firm, not ripe apricots, halved
5-6
eggs at room temperature

Directions Step-By-Step

1
Preheat oven to 375 degrees. Butter a 9” spring form pan and sprinkle panko bread crumbs to line pan.

In a mixer, whip butter with sugar. Whip until creamy. Add eggs and mix thoroughly. In a separate bowl, mix together flour, salt & baking powder. Add to above mixture. Pour into pan. Place apricot halves on top, dot with butter and a sprinkle of sugar. When it bakes, the apricots will sink down into the cake. Bake for 40 minutes, check for doneness by putting a toothpick in the center. If not done, cover edges and bake an additional 10-15 minutes.

About this Recipe

Course/Dish: Other Desserts