June 15, 2010

Apricot Linzer Torte

This was another cake I baked for my boyfriend's birthday this long weekend. It felt suitable because of the name and the German origin (him being half German). I had heard of the Linzer torte before but found this delicious apricot version in a dessert book called "Step by Step Desserts and Confections".

I first thought the cake would be overly sweet, but it wasn't too sweet at all and the crunchy pastry was a perfect companion for the soft and gooey apricot filling.

Apricot Linzer Torte
(8 servings)


350g dried apricots
250ml orange juice
100g caster sugar

Almond pastry

120g blanched almonds, ground
265g plain flour
200g caster sugar
175g butter, softened
30g cocoa powder
1tsp ground cinnamon
1tsp grated lemon zest
1 egg

Start by preparing the filling: in a large saucepan bring the apricots, orange juice, sugar and 250ml water to the boil. Cook, uncovered, over medium heat for 30 minutes or until apricots are very tender and liquid is absorbed, stirring frequently. Press the apricot mixture through a coarse sieve (or use a stab mixer followed by the sieve), cover and refrigerate.

Grease a 28cm loose-bottomed tart tin. Prepare the almond pastry dough: mix all ingredients together using an electric mixer to form a ball. Divide the dough in half and press the other half on to bottom and up side of the tin. Spoon the apricot mixture into the pastry shell.

Preheat oven to 200C. On a lightly floured surface, with floured rolling pin, roll out remaining dough into a large round (not too thin). Cut the round into 1 cm wide strips.

Carefully place half of the strips about 1cm apart over the apricot filling. Place the remaining strips across the first row of strips. Press down with finger to create rippled lattice effect.

Bake torte in the oven for 10 minutes, then turn the oven down to 180C and bake for a further 20 minutes.