Did you survive the Easter holidays? Honestly, I have eaten so much that I could have spend several days lying on my bed or couch without moving. Lying there spread-eagled and with stretchy leggings to make room for my newly developed belly. Even now, almost two weeks ago, the image of the Easter brunch makes me smile wanly. Nonetheless, I am craving pistachios. Yes! And I hope this paradisical apricot pistachio cake will stave off my hunger.

apricot pistachio cake

The cut apricot pistachio cake

Doesn’t it look tempting? I am really proud and not just because of its look. I was able to withstand the temptation of eating all those pistachios beforehand. Okay, maybe a few of them did find their way straight into my mouth. But the biggest amount was used for the cake, I swear.

The pistachio flavoured cake is already a tasty and beautifulcake on its own. I didn’t want to present it that way, though, and therefore it needed a smooth and fruity garment. Since apricots go very well together with these gaudy green…hm…nuts(!?), I decided to coat it with a sweet and sour apricot buttercream and pureed apricots on top.

Apricot pistachio cake from above

A piece of the apricot pistachio cake

Is your mouth already watering? Well, I can’t wait anymore. I need a huge piece of it now. And I would really love to send one to you as well but it probably won’t survive the transportation or will be eaten by the deliveryman by the time it reaches you. Hence, you have to be content with the recipe of the apricot pistachio cake:

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Apricot Pistachio Cake
Prep Time 30 minutes
Cook Time 45-50 minutes
Passive Time 1 hour
Servings
pieces
Ingredients
For the cake:
For the apricot-buttercream:
for the decoration:
Prep Time 30 minutes
Cook Time 45-50 minutes
Passive Time 1 hour
Servings
pieces
Ingredients
For the cake:
For the apricot-buttercream:
for the decoration:
Instructions
  1. Beat the sugar together with the eggs for 10-15 minutes until the mixture is white and fluffy. Carefully add milk and oil while constantly stirring.
  2. Sift flour and baking powder and fold it into the mixture together with the ground pistachios (You might not get ground pistachios in the supermarket. Use chopped or whole ones and ground them yourself with a food processor or even mortar and pestle).
  3. Preheat the oven to 302F | 150°C (oven with air circulation). Grease two 8 inch springform pan and distribute the dough evenly toboth pans. They need to be baked for 45 to 50 minutes. Use a toothpick to test the consistency of your cake.
  4. Heat the sugar together with the egg whites in a pot over boiling water while constantly stirring. It's ready if the egg whites reach a temperature of between 140 and 149F | 60-65°C and the sugar is almost dissolved (Most jams are pretty sweet, so you can reduce the amount of sugar if you don't like it that sweet).
  5. Beat the hot egg whites for about 10 minutes until you get stiff peaks. Add the butter bit by bit and mix it. The texture of the meringue might look a bit sandy, just mix it a bit longer and it will get smooth again.
  6. Add the jam by tablespoons and carefully fold it in (blend the jam to eliminate bigger fruit pieces). Your buttercream should turn into a light apricot colour.
  7. Now you can stack the cake. Cut the cakes horizontally in half. Start with one cake bottom down and apply a bit of the buttercream. Repeat this process with the other cakes as well. Keep in mind that the last cake should be stacked bottom up to create a smooth and even top.
  8. Spread the buttercream on the whole cake until everything is covered up. Put it into the fridge for about 30 minutes. If you still have some buttercream left, either use it to mend flaws on your cake or use it for decorating the top of your cake later on.
  9. Mix blended apricots ( I used preserved ones) with water in a pot. Use a whisk to mix sugar and clear glaze powder into the fluid. Bring it to a boil while constantly stirring.
  10. Let it cool for a bit and than spread it on top of the cake (I used an adjustable baking ring to avoid the glaze from dripping down the cake). Finally you can add the chopped pistachios
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The cut apricot pistachio cake

With this in mind,

Bon appétit!

Close-up of a piece of the apricot pistachio cake