Pistachio Apricot Cake
This Pistachio Apricot Cake recipe is perfect for that time of year when stone fruits are ripe, abundant, and inexpensive. This is an easy, rustic cake that's perfect for tea time.
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.