Apricot And Pistacchio Cake
This delightful apricot pistachio cake is a perfect harmony of flavors and textures. Fresh apricots are gently spiced with cinnamon and nestled into a tender cake batter enriched with pistachio paste. Topped with a scattering of flaked almonds, this cake bakes up beautifully golden and is a treat for any time of day. Serve it with a dollop of clotted cream for an extra touch of indulgence.
— Constant Cookbook
Ingredients
- 7 apricots
- 230g all purpose flour
- 150g granulated sugar
- 100g butter, softened
- 2 eggs
- 8g baking powder
- 1 tsp cinnamon
- 1 tbsp pistacchio paste
- 2 tbsp flaked almonds
Instructions
- Preheat the oven to 180C.
- Wash the apricots, cut them in 4 wedges. Put the apricots in a bowl, add the cinnamon and 1 tbsp sugar and toss. Let stand at room temperature for 20 minutes.
- Beat the butter with the remaining sugar intill pale and fluffy, add one egg at a time, then incorporate the flour, the baking powder and the pistacchio paste (you can also replace the pistacchio paste with 70g processed unsalted pistacchios).
- Pour the batter in a 21cm cakemould lined with baking paper. Arrange the apricots on top, add yhe flaked alonds and put to bake for about 40 minutes or untill the cake is golden. Let cool at room temperature before serving, eventually with some clotted cream on the side.
Yield
Serves 8
Comments
No comments found.