Apricot & Pistachio Cake

This week I discovered this little gem – an apricot and pistachio cake. It looks and tastes incredible; so far I’ve had it for both dessert and afternoon tea so it’s the perfect cake for all occasions. It’s perfectly moist and adds a hint of Morocco to your table – it’s even better the next day too.

 Apricot & Pistachio Cake

Serves 8 (supposedly….!)

Per Serving: 455kcal, 27.1g fat, 13.7g saturates, 21.8g sugars, 0.32g salt

Apricot and Pistachio cake• Ingredients •

  • 225g plain flour
  • 1 1/2 tsp baking powder
  • zest of 1 orange
  • 200g unsalted butter, softened
  • 125g caster sugar (plus an extra 1 tbsp for syrup)
  • 3 large eggs, lightly beaten
  • 50g pistachio kernels, finely chopped
  • 3 tbsp semi-skimmed milk
  • 411g tin apricot halves in fruit juice, drained (reserve juice!)

• Recipe •

  1. Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Line a 20cm loose-bottomed square cake tin with baking parchment.
  2. Mix the flour, baking powder and orange zest together in a bowl and then set aside.
  3. In a separate large bowl or an electric mixer, cream together the butter and sugar until it becomes a pale, creamy mixture. Gradually add the eggs, mixing it well until they are incorporated (Tip- you may find the eggs look curdled as you add them to the mix, add a tbsp of the flour mixture with each addition to aid mixing). Finally, using a spatula, stir in half of the pistachio, the flour mixture and milk. Pour this into the cake tin and level the top.
  4. Arrange the apricot halves over the top of the cake – you will find they sink in slightly. Bake this in the oven for 35 to 40 minutes until a skewer comes out clean when inserted to the middle of the cake.
  5. Whilst this bakes, heat the reserved fruit juice in a small pan with the extra 1 tbsp of caster sugar. Simmer this for 5 minutes until it’s reduced to about 3 tbsp.
  6. Once the cake has cooked and is still warm, spoon the syrup over the top and let it soak into the cake. Scatter the remaining pistachios over the top and leave it to cool.
  7. Serve with some Greek yoghurt for a lush dessert or enjoy the next day with a cup of coffee. (Once left over night the syrup will have soaked into the cake properly leaving it lovely and moist – it tastes even better in my opinion!).

I’d recommend keeping this cake in an air-tight container in the fridge to keep it fresh as its quite a sticky, moist cake. I love the versatility of this cake, there aren’t many cakes you can enjoy at any time of the day – some are too dry to have for dessert and others are too indulgent to have with lunch, but this sticky yumminess is just right!!

Have a go making this Moroccan delight and let me know how you get on!

 

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