I found this recipe some years ago: it lives in my special hand written cake book- the one that is devoted to cakes that really work. It is my favourite cake recipe and gets adapted according to the season. The lack of a pastry base makes it so easy and quick to prepare. The original recipe calls for pears, but I am substituting apricots. Ripe peaches and nectarines work quite well too. I am yet to try it with cherries. The apricots are in season, and I must be quick before Mr Tranquillo and the visiting humanoid fruit bats eat the lot!
Torta di Mandorla, Albicocca e Amaretto
Italian Almond and Apricot Cake with Amaretto.
- 125 g softened unsalted butter
- 150 g castor sugar
- 4 eggs
- 50 g plain flour
- 1 teaspoon baking powder
- 375 g almond meal
- 2 Tablespoons Amaretto liqueur
- 7 or more apricots large, ripe, enough to fill the tart
- 25 g flaked almonds
- Preheat oven to 180c /160c FF. Grease and line a 25 cm loose bottom tin.
- Place butter and sugar and eggs in a stand mixing bowl and beat for 5 minutes until thick and pale.
- Stir in the flour mixed with the baking powder, then fold in the almond meal, followed by the Amaretto. Pour into the prepared tin.
- Arrange halved apricot over the top and lightly press down so they are submerged. Scatter the top with the flaked almonds.
- Bake for 45- 50 mins. Cool in tin.
Cool, dust with icing sugar. Serve with a small glass of Amaretto.
This keeps well in the fridge for a few days. Re- warm slices briefly in microwave.