The first appearance of apricots at the market signals the beginning of that nice, pleasant slide into stone fruit season, and boy, am I happy. After the harsh, unforgiving roots of winter and the optimistically crunchy peas of spring, I’m ready for something soft and ripe. Something that gives gently when you bite into it and drips juice generously down your chin, leaving many ruined shirts in its wake. Armed with a Tide pen, this isn’t my first rodeo. As far as stone fruit goes, apricots are a little spicier than most; but as someone who likes things in a bite, apricots are one of my favorite treats this time of year. Since they refuse to commit steadfastly to sweet or tart, I love pairing them with a little of both, and that’s what you’re in for in this yummy Apricot Almond Cake with a Little Pistachio.
The almond and apricot cake itself is made from a mix of regular flour and almond flour, so you get the structure of a “normal” cake with the delicious nutty sweetness of the almonds. There’s also Greek yogurt in the cake, which gives it a little tang and keeps it extra moist, along with delicious flavors like vanilla, lemon zest, and pistachios (my favorite nut ever, if you couldn’t already tell 😬).
Although the ingredient list is longer than Google’s preferred limit of 5 (🙄), it’s very easy to put together and is perfect for one of those lazy nights when you want a really good cake but don’t want to worry about making the frosting or whip egg whites or any other extra-frills. No, this is just good old fashioned cake. It’s the kind your aunt might have on hand when you were a child, and she and your mother would have coffee and talk while offering you cake to keep you occupied. In short, it goes very well with hot morning drinks. Or the cold, alcoholic night ones. (It just depends on the aunt, I guess).
Have fun, my friends!!
Apricot and almond cake with pistachio
-
1 1/4
cups
Flour -
1/2
cup
almond flour/flour -
2
teaspoons
baking powder -
1/4
teaspoon
salt -
3 or 4
apricots (about 5 or 6 ounces) -
2
spoons
sliced almonds -
1
table spoon
melted butter mixed with 2 teaspoons of sugar -
3
large eggs
room temperature -
3/4
cup
granulated sugar -
1
cup
plain greek yogurt -
1/2
cup
olive oil -
1
table spoon
Lemon peel -
1
teaspoon
vanilla extract -
1/2
teaspoon
almond extract -
1/4
cup
chopped pistachios
-
Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan and line the bottom with baking paper.
-
In a medium-sized bowl, whisk together the flour, almond flour, baking powder, and salt until smooth. Set aside.
-
Wash and dry the apricots, cut them in half, remove the stones and keep the apricot halves.
-
In a small bowl, mix together the sliced almonds and melted butter mixture until the almonds are coated. Set aside.
-
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed until lightened and fluffy on the surface, about 2 minutes.
-
Add the sugar and beat for another 30 seconds, then add the yogurt, olive oil, lemon zest, vanilla extract and almond extract and mix until smooth.
-
Add the flour mixture and pistachios (reserving a tablespoon of pistachios for sprinkling on top) and mix until well combined. Pour the mixture into the pan, then sprinkle with the remaining pistachios and sliced almond mixture. Arrange the apricots on top of the cake, cut side up, and bake. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
-
Leave to cool before slicing and serving. Store in the refrigerator in an airtight container for up to 5 days.
