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Toasted Almond-Apricot Torte

Hands-on time 19 mins
Total time 1 hr, 14 mins
Yield Serves 16 (serving size: 1/16 of torte)
Although one is often confused for the other, a tart and a torte are very different things. A tart is a pastry crust with shallow sides and a sweet or savory filling, while a torte is actually a cake made with little to no flour and often layered with sweet fillings like buttercreams or fruit jams.

Ingredients

  • 1.5 ounces brown rice flour (about 1/3 cup)
  • 1.4 ounces tapioca flour (about 1/3 cup)
  • 1/2 cup whole blanched almonds, toasted
  • 1/2 cup dried apricots (about 14)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar, divided
  • 6 large egg yolks
  • 6 large egg whites
  • 1 teaspoon vanilla extract
  • Cooking spray
  • Tapioca flour, for dusting
  • 4 ounces 1/3-less-fat cream cheese, softened (about 1/2 cup)
  • 1 tablespoon butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup apricot preserves
  • 2 tablespoons sliced almonds, toasted
  • 4 dried apricots, chopped

Nutrition Information

  • calories 297
  • fat 7 g
  • satfat 2.3 g
  • monofat 3.5 g
  • polyfat 1.2 g
  • protein 4.8 g
  • carbohydrate 55 g
  • fiber 1.2 g
  • cholesterol 76 mg
  • iron 1 mg
  • sodium 115 mg
  • calcium 52 mg

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, almonds, and next 5 ingredients (through salt) in a food processor; process 1 minute or until finely chopped.

  3. Combine 1/3 cup granulated sugar and egg yolks in a large bowl; beat with a mixer at high speed 2 minutes or until mixture is very thick and pale in color.

  4. Place egg whites in a large bowl; beat at high speed until stiff peaks form using clean, dry beaters. Slowly add 1/3 cup granulated sugar and 1 teaspoon vanilla; beat 4 minutes or until stiff peaks form.

  5. Add flour mixture and one-third of egg white mixture to egg yolk mixture, stirring gently to combine. Fold in remaining egg white mixture, being careful not to deflate batter. Pour batter into a 9-inch springform pan coated with cooking spray and lightly dusted with tapioca flour.

  6. Bake at 350° for 35 to 38 minutes or until top springs back when pressed in center. Cool 15 minutes in pan; remove torte from pan, and cool completely.

  7. Place cream cheese and butter in a large bowl; beat with a mixer at high speed until light and fluffy. Slowly add powdered sugar, beating at medium speed until smooth. Beat in 1 teaspoon vanilla.

  8. Cut cake in half horizontally, using a serrated knife; place bottom layer cut side up on a plate. Spread preserves over cut side of bottom layer. Top with remaining cake layer. Spread cream cheese mixture over top of cake; sprinkle with sliced almonds and chopped apricots. Cover loosely with plastic wrap; store in refrigerator.

Gluten-Free Baking