torta di albicocca
(1 rating)
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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(1 rating)
yield
10 -12
prep time
1 Hr
cook time
1 Hr
Ingredients For torta di albicocca
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2 stickunsalted butter
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6 Tbspsugar
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1 pinchsalt
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8 Tbspflour
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1 Tbspbaking powder
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6-8firm, not ripe apricots, halved
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5-6eggs at room temperature
How To Make torta di albicocca
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1Preheat 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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