Apricot Albaricoques Torta y Reina Maxima

Apricot Albaricoques Torta y Reina Maxima



Shopping List:

200 gr butter, softened
200 gr caster sugar
200 gr self-raising flour
1 teaspoon baking powder (backing)
4 large eggs, free range
1/2 - 1 teaspoon almond essence (if you want)
410 gr apricot halves (can) in juice, drained, 100 gr roughly chopped, remainder halved or
or: 200 gr dried, soaked and sieved and chopped apricots use half half for the two mixtures.

85 gr amaretti or cantucinni biscuits broken
25 gr flaked almonds


Preheat your oven to 180C. Grease or spray and line your 22cm loose - bottom cake tin.

Mix the butter, sugar, flour and baking powder into one of your large bowls until well combined. Add the eggs one at a time, almond essence, if you want, and mix well to a smooth consistency.
Set aside a quarter of this mixture. Stir into the rest of the mixture the 100 gr chopped apricots and 25 gr of the biscuits. Spoon this into your prepared tin. Bake for about 25 minutes until nearly set into your preheated oven. In the meantime, stir the apricot halves, if using tinned ones, the remaining biscuits and the flaked almonds into the mixture that you set aside. Mix well.

Dot the cake mixture on top of the part baked cake and quickly return it back to your oven to bake for 20 minutes more or until your cake skewer comes out clean.

                                                           "Enjoy"