Torta di Albicocca - Italian apricot cake
Cake Ingredients:
5-6 eggs at room temperature
2 sticks of unsalted butter softened
6 Tbl of sugar (option- use vanilla sugar)
Pinch of salt
8 Tbl of flour
1 Tbl baking powder - to which you add two small packets of the Panangela vanilla baking soda
6-8 firm not ripe apricots, halved
Preheat oven to 375 degrees. Butter a 9” spring form pan and sprinkle panko bread crumbs to line pan.
In a mixer, whip butter with sugar. Whip until creamy. Add eggs and mix thoroughly. In a separate bowl, mix together flour, salt & baking powder. Add to above mixture. Pour into pan. Place apricot halves on top, dot with butter and a sprinkle of sugar. When it bakes, the apricots will sink down into the cake. Bake for 45-60 minutes, check for doneness by putting a toothpick in the center. If not done, cover edges and bake an additional 10-15 minutes.
Apricot Jus:
3 -4 apricots, diced
3 tbl of orange juice
1-2 tbl sugar – to taste
Cook all in a sauce pan, whiz in a small food processor. Add enough sugar to sweeten to taste.