Apricot and pistacchio cake
Member recipe

Apricot and pistacchio cake

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Serves 8

A fresh and tangy fruit cake with a green twist

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  • 7 apricots
  • 230g all purpose flour
  • 150g granulated sugar
  • 100g butter, softened
  • 2 eggs
  • 8g baking powder
  • 1 tsp cinnamon
  • 1 tbsp pistacchio paste
  • 2 tbsp flaked almonds


    1. Preheat the oven to 180C. Wash the apricots, cut them in 4 wedges. Put the apricots in a bowl, add the cinnamon and 1 tbsp sugar and toss. Let stand at room temperature for 20 minutes.
    2. Beat the butter with the remaining sugar intill pale and fluffy, add one egg at a time, then incorporate the flour, the baking powder and the pistacchio paste (you can also replace the pistacchio paste with 70g processed unsalted pistacchios).
    3. Pour the batter in a 21cm cakemould lined with baking paper. Arrange the apricots on top, add yhe flaked alonds and put to bake for about 40 minutes or untill the cake is golden. Let cool at room temperature before serving, eventually with some clotted cream on the side.

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