Friday, 3 February 2006

Almond Apricot Torte

Almond Apricot Torte
If you recall a month ago, I made leche flan several times. After that, I was like a woman possessed and obsessed with trying to use up all the resulting left-over egg whites. Thus all this flurry of recipes of meringue-based desserts that makes use of the egg whites so effectively. I think I should make another recipe category here - 'Egg Whites Repository' or something like that.

This cake was described by a friend as having a very delicate lovely flavour. What I like most about it is the contrast of the softness of the cake with the crunch of the almonds and chocolate chunks then topped with the sublime cloud of apricot-flavoured whipped cream. This is definitely a keeper. Adapted from my favourite 101 Cakes and Bakes of the BBC GoodFood Magazine.

Almond Apricot Torte

5 egg whites
200 g  [1 cup] caster sugar
100 g  [1 cup] ground almonds
50 g  [1/2 cup] flaked almonds - toasted
50 g  dark chocolate - chopped

*For the apricot cream:
300 g  apricot compote or preserve
425 ml [scant 1 1/3 cup] double cream

*For the decoration:
3 Tbsp flaked almonds - toasted
25 g  dark chocolate - shaved
icing sugar for dusting (confectioner's sugar)
  • For the torte:
    1. Preheat oven to 180°C/fan 160°C/350°F/gas mark 4. Butter and line the base of a 25 cm (10-inch) springform pan.
    2. Beat the egg whites until stiff. Then gradually whisk in the caster sugar, a tablespoon at a time.
    3. Using a metal spoon, lightly fold in the ground almonds, toasted flaked almonds, and the chopped chocolates.
    4. Pour the mixture into the pan and bake for 40-45 minutes until crisp at the top and light golden.
    5. Remove from oven and allow to cool in the pan for about 5 minutes. Turn out and leave to cool on a wire rack.

  • For the apricot cream:
    1. Beat the cream until soft peaks.
    2. Fold in the apricot compote gently to give you swirls of apricot. Spread this mixture over the torte.

  • For the decoration:
    1. Scatter the shaved chocolate and toasted flaked almonds on top of the apricot cream.
    2. Dust lightly with icing sugar.

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