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Apricot Torte (Torta Di Albicocca) Recipe
|Sugar||1 Cup (16 tbs)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Cake flour||1 1⁄2 Cup (24 tbs)|
|Apricot frosting||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2564 Calories from Fat 483
% Daily Value*
Total Fat 53 g81.8%
Saturated Fat 12.9 g64.4%
Trans Fat 0 g
Cholesterol 1268.9 mg423%
Sodium 641.4 mg26.7%
Total Carbohydrates 464 g154.7%
Dietary Fiber 24.5 g98.2%
Sugars 278.2 g
Protein 69 g137.8%
Vitamin A 29.7% Vitamin C 27.5%
Calcium 33.7% Iron 32.2%
*Based on a 2000 Calorie diet
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 350Â°F (180Â°Q oven for about 30 minutes.
Cool cake and cut in half.
Spread frosting between layers and on top and sides of torte.