Apricot & Almond Torte
This is our version of the late, great Joan Campbell’s torte. We love the use of the ubiquitous Aussie saos in the cake. If you are lucky enough to have pretty borage flowers in the garden, they make a beautiful garnish.
- 350g caster sugar
- 10 Sao biscuits, broken
- 250g raw almonds with skin, roughly chopped
- 2 tsp Herbie’s Fragrant Sweet Spice
- 250g dried apricots, roughly chopped
- 8 egg whites
- To finish:
- 600ml thickened cream
- 1 tbsp caster sugar
- 1–2 tbsp slivered almonds, toasted
- borage flowers, to decorate, optional
- Butter a 28 cm springform tin. Line base with baking paper and butter again. Preheat oven to 180 C.
- Place Saos, almonds, spice mix and apricots in a food processor and whizz until everything is quite small and rather paste-like. Use your fingers to break up any clumps of apricot and distribute it throughout the dry ingredients.
- Whisk egg whites until they hold stiff peaks and fold in carefully. Pour the mixture into the prepared tin and bake for 45 minutes.
- When cooked, loosen springform and turn torte on to a wire rack. If it does not appear to be cooked, don’t worry – it sometimes appears a little sticky.
- When cool, carefully cut in half horizontally if you wish to have a cream layer in the middle. The torte can be frozen successfully at this stage.
- Whip the cream until stiff peaks form then gently spread this in the middle (if using) and over the top of the torte. Sprinkle with toasted almonds and borage flowers (if using) just before serving.