6.5 oz butter, at room temperature
1 cup granulated sugar
1/2 tsp vanilla
1 teaspoon baking powder
1 ¼ cup almond meal
1 cup pistachios
¾ cup all-purpose flour
Finely grated zest of 1 lemon
10-12 ripe Nature’s Partner DulceVida red apricots, halved and pits removed
1/2 cup icing sugar
1-2 tbsp fresh squeezed lemon juice
1/4 cup roughly chopped pistachios for topping
Thick Greek yogurt or crème fraîche, to serve
Preheat oven to 350°F, and grease and line a 9 inch springform cake tin with baking paper.
Blitz the pistachios in a food processor or nut grinder until finely ground.
Cream butter and granulated sugar in a stand mixer until light and fluffy. Add eggs, one at a time, beating until well combined. Fold through the ground almonds, finely ground pistachios, all-purpose flour, baking powder, vanilla, and lemon zest.
Pour the batter into the tin and smooth the surface with spoon. Top with apricot halves, cut side up.
Bake for 45-50min or until a skewer inserted comes out clean. Leave in the tin to cool.
To glaze, mix together the icing sugar and lemon juice to desired consistency. Drizzle over cake and top with chopped pistachios.
Serve with Greek yogurt or crème fraîche.
Recipe created for Nature's Partner by The Brick Kitchen.