This Pistachio Apricot Cake is perfect for new bakers looking to impress. Adapted from a beloved cookbook, I’ve simplified the steps so anyone can succeed.
My recipe uses budget-friendly ingredients with my own special touch. It’s easy on the wallet and sure to delight everyone who tries it!
What Makes This the Best Pistachio Cake
- New Baker-Friendly: Adapted from one of my favorite cookbooks, I’ve made it easier for aspiring bakers to master.
- Special Ingredient: I use pistachio flour to add a sweet, nutty flavor that sets this cake apart from the rest.
- Simple and Inexpensive: This recipe uses simple, affordable ingredients you can find year-round. Perfect for any budget!
What You’ll Need to Make Pistachio Apricot Cake
Ingredients
- Shelled, unsalted pistachios: Half are ground and toasted, while the other is chopped for topping.
- If you use shell-on pistachios and shell them yourself, measure the quantity after shelling.
- If your pistachios are salted, leave out the salt in the recipe.
- Greek yogurt: The original recipe called for buttermilk, but I prefer Greek yogurt.
- Apricots: Fresh is best, but canned and drained apricots work too. Don’t use dried apricots.
- Baking staples: Eggs, butter, sugar, flour, salt, baking powder, and powdered sugar.
Tools
- Electric mixer fitted with a paddle attachment
- Food processor
- Baking sheet
- 9-inch round springform pan
- Wire rack
Chef’s Tips
This is a pretty simple recipe, so I only have a few small things to watch out for.
- Toast the pistachios: Don’t skip this step! It adds a nice depth of flavor and is especially important if you start with raw (not roasted) pistachios.
- Fully bake this one: The apricots add a lot of moisture. They will keep the cake moist but may also slow the baking process. If you notice wet rings in the batter around the apricots, you may need to bake your cake longer.
How to Serve Pistachio Apricot Cake
The pistachios give this cake a nice texture and structure to support the heavy apricots. The beautiful green and orange color makes it really attractive, too.
The cake should come out crispy on top. Once it’s cool, dust it with powdered sugar and top with the chopped pistachios.
Serve with honeybush tea for a sweet and nutty complement.
My Dessert Cookbook Recommendation
I love making anything with pistachio flour, so when I saw this recipe in Frank Adrian Barron’s cookbook: Sweet Paris: Seasonal Recipes from an American Baker in France, I just had to try it.
This dessert cookbook has great recipes for every season. It even inspired my Raspberry Charlotte Cake with Summer Berries.
FAQs
What can I use instead of Greek yogurt?
You can substitute Greek yogurt with buttermilk, sour cream, or whole milk with a squeeze of lemon juice.
Can I use other fruits instead of apricots?
Yes, fresh apricots are best, but canned and drained apricots work too. You can also substitute with other stone fruits like plums, peaches, or nectarines.
Pistachio Apricot Cake
Equipment
- 1 Electric mixer with paddle attachment
- 1 Food Processor
- 1 Baking sheet
- 1 9 inch round springform pan
Ingredients
- 1 ¼ cup shelled, unsalted pistachios (125 g)
- 11 Tbsp unsalted butter (125g) room temperature
- 1 cup all-purpose flour (125 g)
- 1 Tbsp baking powder (12 g)
- ½ tsp salt (2.5 g)
- ½ cup + 2 Tbsp granulated sugar (125 g)
- 3 large eggs
- 3 Tbsp Greek yogurt or buttermilk (45 ml)
- 6-10 apricots pitted and cut in half
- powdered sugar for dusting
Instructions
- Preheat the oven to 300? (150?).
- Chop ¼ cup of the pistachios and set aside. Grind the remaining cup of pistachios in a food processor until even.
- Line a baking sheet with parchment paper or a silicon mat. Spread out the ground pistachios on top in an even layer. Toast in the oven for about 5 minutes, until fragrant. Transfer to a wire rack to cool.
- Turn the oven up to 350? (175?). Grease a 9 in. round springform pan and set aside.
- In a medium bowl, whisk together the cooled ground pistachios, flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Turn the speed down to low and add the eggs, one at a time, mixing well after each addition. Add the Greek yogurt and mix until combined. Finally, add the pistachio-flour mixture and mix until combined.
- Pour the batter into the greased baking pan. Press the apricots into the batter, cut side up, arranging in a circular pattern.
- Bake for 40-45 minutes or until a cake tester comes out clean and the top of the cake is golden brown. If you see wet rings of batter around the apricots, bake for a few more minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Remove the springform pan and let cool on a wire rack for another 45 minutes or until completely cool.
- To serve, dust with powdered sugar and top with chopped pistachios.
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