Apricot, Pistachio and Cardamom Cake
Ingredients
200 g butter melted
4 eggs (large)
1 teaspoon vanilla essence
100 g pistachios finely ground
1/2 teaspoon baking powder
160 g ground almonds
1/4 teaspoon salt
100 g plain flour
250 g caster sugar
1/2 teaspoon ground cardamom
zest of 1 lemon
10-12 ripe apricots quartered and stoned
- Lemon glaze
1/2 cup icing sugar
1-2 tablespoons fresh squeezed lemon juice
1/4 cup roughly chopped pistachios for topping
Directions
- Preheat oven to 180°C, and grease and line a 23cm springform cake tin with baking paper.
- Melt the butter and set aside to cool.
- In a food processor or blender, blitz the pistachios to a fine meal. Add to a bowl with the ground almonds, baking powder, flour, sugar, salt and ground cardamom and whisk to aerate /combine.
- In a large bowel, whisk together the eggs, melted butter, vanilla and lemon zest. Fold in the dry ingredients.
- Pour the batter into the tin and smooth the surface. Gently top with apricot quarters, cut side up (don’t press them into the surface).
- Bake for 50min – 1hr or until a skewer inserted comes out just clean (a few crumbs attached in the centre is fine).
- To glaze, mix together the icing sugar and lemon juice to get a liquid consistency. Drizzle over cake and top with chopped pistachios.
- Serve with greek yogurt.
Notes
- recipe from The Brick Kitchen