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Apricot almond torte
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious apricot and almond torte - a heavenly combination in every bite.
Ingredients:
  • 322.50 gm caster sugar
  • 8.00 gm baking powder
  • 375.00 ml dried apricots, finely chopped
  • 250g (1 1/2 cups) raw almonds (skins on)
  • 12 crackers
  • 8 eggwhites
  • Icing sugar, to serve
Instructions:
  • Preheat your oven to 180C. Grease and line a 26cm (base) springform cake pan. In a large bowl, mix together caster sugar, baking powder, and apricots.
  • Combine almonds and crackers in a food processor and pulse until finely chopped, but not too fine. Add the mixture to the apricot blend and mix until fully incorporated.
  • Beat eggwhites with an electric mixer until stiff peaks form. Gently fold the eggwhites into the dry ingredients using a large metal spoon. Spoon the mixture into the prepared cake pan. Bake for 1 hour or until light golden and dry to the touch. Allow to cool completely in the pan.
  • Carefully loosen the torte from the sides of the pan, then place onto a serving plate. Dust with icing sugar before serving.

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