Saturday, July 3, 2010

Apricot Cake

Apricots are also in season from May-August, so I decided to buy some to make this cake. I added a pinch of cinnamon and a splash of vanilla. The flavors of this cake work really well together, the tart apricot and the salty pistachios on top make the cake unique.  However, the cake itself was a little bit dry, so I might use slightly less flour. It is supposed to be a dense cake, so don't be surprised that the batter is really thick.  The recipe is from An Italian Summer cookbook and was listed on Serious Eats.

Apricot Cake

- serves 6 -
Generous 1 cup (2 sticks) butter, plus extra for greasing
3 3/4 cups all-purpose flour, plus extra for dusting
1 3/4 pounds apricots
1 1/4 cups superfine sugar
4 eggs, lightly beaten
2 teaspoons baking powder
1/3 cup chopped pistachios
Add in a splash of vanilla and a pinch of cinnamon!
1. Preheat the oven to 375°F. Grease and flour a 9-inch cake pan. Put the apricots in a bowl, pour in boiling water to cover, and let stand for 15 seconds, then drain. Peel off the skins, halve, and remove the pits, then cut each half into 2 pieces.
2. Beat together the butter and sugar in a bowl until creamy, then fold in the eggs, one at a time.
3. Sift the flour over the mixture and stir in, then stir in the apricots. Dissolve the baking powder a little lukewarm water and add to the mixture.
4. Pour the batter into the prepared pan, sprinkle with the pistachios, and bake fore 1 hour, until risen and golden. Let stand in the pan for 5 minutes, then transfer to a wire rack to cool.

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