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The Perfect Easy Apricot Torte Recipe

This easy apricot torte recipe creates a stunning summer dessert in just one bowl. Buttery cake studded with ripe apricots makes the perfect fruit dessert.
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Just baked perfect easy apricot torte in a cake tin
Prep Time:5 minutes
Cook Time:50 minutes

Ingredients

  • 150 grams granulated sugar plus 2 tablespoons for the topping 3/4 cup
  • 115 grams butter at room temperature (add a pinch of salt if you are using unsalted butter) 1/2 cup or 1 stick
  • 2 large free-range eggs
  • 125 grams 1 cup of all-purpose flour or cake flour
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract optional
  • 1 tsp baking powder
  • 7-8 fresh and ripe apricots halved and pitted

Instructions

  • Preheat oven to 180°C (350°F).
  • Using an electric mixer, cream the butter and 150 grams of sugar together until light and fluffy.
  • Add the eggs one at a time, ensuring each is well incorporated before adding the next. Add the vanilla and almond extract with the eggs.
  • Add the dry ingredients and mix briefly until just combined.
  • Spoon the cake batter into a greased 23-centimetre (9-inch) springform cake tin with the bottom lined with baking paper. Smooth the top.
  • Arrange the halved apricots, skin side up, evenly over the batter. Sprinkle with the remaining 2 tablespoons of sugar.
  • Bake for 45 to 50 minutes until the cake is golden and a sharp knife inserted into the centre comes out clean. If the cake browns too quickly, loosely cover it with foil about three-quarters of the way through baking time.
  • Cool on a rack, then remove from the tin. Serve with whipped Chantilly cream or a light sifting of icing sugar.

Notes

Storage Instructions

Room temperature: Store the cooled torte in an airtight container at room temperature for 2 to 3 days. The flavours develop beautifully overnight.
Refrigerator: If your kitchen is particularly warm, you can refrigerate the torte for up to 5 days. Bring to room temperature before serving for the best texture and flavour.
Freezer: Wrap individual slices or the whole torte tightly in cling film, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
Servings: 8