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 best part is that it doesn’t have a pastry base and so is really 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.