Apricot Torte (Torta Di Albicocca) Recipe
Ingredients
6 eggs
1 cup sugar
1 1/2 teaspoons grated lemon rind
1 teaspoon grated orange rind
1 1/2 cups cake flour
Apricot Frosting
Directions
Beat eggs until light and lemon colored.
Slowly add the sugar beating constantly.
Add lemon and orange rinds and beat until thick.
Sift flour and fold in a little at a time.
Pour into a 10 inch (25 cm) cake tin which has been buttered and floured.
Bake in a 350°F (180°Q oven for about 30 minutes.
Cool cake and cut in half.
Spread frosting between layers and on top and sides of torte.
Slowly add the sugar beating constantly.
Add lemon and orange rinds and beat until thick.
Sift flour and fold in a little at a time.
Pour into a 10 inch (25 cm) cake tin which has been buttered and floured.
Bake in a 350°F (180°Q oven for about 30 minutes.
Cool cake and cut in half.
Spread frosting between layers and on top and sides of torte.
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