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Apricot, Pistachio & Cardamom Cake
Author: Claudia Brick
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
Instructions
  1. Preheat oven to 180°C, and grease and line a 23cm springform cake tin with baking paper.
  2. Melt the butter and set aside to cool.
  3. 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.
  4. In a large bowel, whisk together the eggs, melted butter, vanilla and lemon zest. Fold in the dry ingredients.

  5. 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).

  6. Bake for 50min - 1hr or until a skewer inserted comes out just clean (a few crumbs attached in the centre is fine).

  7. To glaze, mix together the icing sugar and lemon juice to get a liquid consistency. Drizzle over cake and top with chopped pistachios.

  8. Serve with greek yogurt.