Apricot Cake With Pistachio

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Apricot Cake With Pistachio

Apricot Cake With Pistachio

This is a lovely moist, light, and satisfying cake without being too gooey. Although I love naughty cakes – the type of cake where you have to lick your fingers after each slice! You can serve this Apricot cake for afternoon tea, I know my family love the idea of it. Or if you are like me, have it as a slice in the morning with hot chocolate.  What a naughty and wonderful breakfast that is!

This is a really straightforward cake to make. I was inspired by recent baking programmes when I came up with this. I find it very relaxing to watch cooking or baking programmes and have done for many years – they are great for new ideas and techniques, but I really like to create my own too.

So let’s see how easy this is to make:

Print Recipe
Apricot Cake With Pistachio
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Prep Time 10 mins
Cook Time 45 mins
Servings
portions
Ingredients
Prep Time 10 mins
Cook Time 45 mins
Servings
portions
Ingredients
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Instructions
  1. Blitz the sugar and the eggs for 2 mins then add the apricots and whisk again for 1 min.
  2. Add the rest of the ingredients and blitz again but keep it a little coarse - not too smooth.
  3. Pour into a buttered ring mould, or your choice of cake mould.
  4. Pre-heat the oven, gas mark 3 or fan oven 140 for 45/50 mins.
  5. Check with a tooth pick to see if it comes out clean, and then you know your cake is ready.
  6. Take out of the oven then leave to cool in the tin for 20 mins then turn it out on the rack.
  7. Decorate as you wish, I like to use crushed pistachios as I think they are very pretty to look at.
  8. When someone gives me this much fruit what can I do other than bake!
Recipe Notes

You can use any fruit as long as they are ripe. You can use normal baking powder if you prefer.

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