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Pistachio and Apricot Cake Recipe from the Delicious Circle

Pistachio and Apricot Cake Recipe from the Delicious Circle

Impress your guests with this Pistachio and Apricot Cake Recipe with a delicious homemade frosting. Very tasty and colourful!

Pistachio and Apricot Cake Recipe

Ingredients:

Cake
200g unsalted butter
200g Plain flour
200g Caster sugar
3 eggs
1 tsp baking powder
Pinch of salt
1 tsp vanilla extract
25ml natural yoghurt
100g pistachios, chopped

Frosting
750g icing sugar
240g unsalted butter
75ml natural yoghurt
½ tsp vanilla extract

Method:

1. Preheat the oven to 180°C, grease and line two 8 inch round cake tins.
2. Cream together the unsalted butter and caster sugar until pale and fluffy, I use a free standing mixer with a paddle attachment for this but it can be done with a hand held or by hand with a wooden spoon and a powerful arm.
3. Crack the eggs in and mix in one at a time, add in a little of the flour to prevent curdling.
4. Sift the remaining dry ingredients together; flour, baking powder and salt. Add these to the batter in two stages and mix on a low speed until incorporated. Avoid over mixing as this will leave you with a dense stodgy cake.
5. Mix in the natural yoghurt, vanilla and pistachios.
6. Pour the batter into the prepared cake tins, pop into the oven and bake for 30 mins, or until a skewer comes out clean.
7. Remove from oven and leave tins to cool.
8. While you wait get working on the buttercream. Beat the unsalted butter in a mixer with a paddle attachment for 3-4 mins to make it fluffy and incorporate some air.
9. Sift in the Icing sugar and then beat these together until they combine and become a
thick mess.
10. Add in the natural yoghurt and vanilla essence and beat until the frosting becomes smooth and fluffy.
11. Remove the Cakes from their tins when they are cool. Spread a layer of buttercream on one.
12. Sprinkle chopped pieces of dried apricots over the buttercream the spread apricot jam on the bottom of the second layer of cake. Place this on top of the chopped apricots and sandwich them together.
13. Using the rest of the buttercream and a palette knife (if you don’t have a palette knife a spatula or butter knife will do) cover the top of the cake.
14. Decorate! You can use fresh fruit, nuts, petals etc to decorate the cake however you like!
15. Devour!

RECIPE FROM DELICIOUS CIRCLE

Sticky Toffee Pudding Cake Recipe by Delicious Circle
Eva Lawes grew up baking; biscuits, brownies, pies, cakes, you name it. As life went on, Eva experienced dark days, but found she could bake herself happy and by sharing the things she baked she made other people happy too! It was the opposite of a vicious circle, it was a Delicious Circle.

Eva began baking as Delicious Circle in 2015, creating custom cakes using fresh flowers, fruits, nuts to make tasty treats that look as good on the outside as they taste on the inside. In 2016 she became the first baker to have her recipes featured on Food Bites on the RTE Player. www.deliciouscircle.ie

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