I’m also excited to present this cake for this month’s Royal Foodie Joust, hosted by Jenn the Leftover Queen. Think of it as our own Iron Chef but the twist here is that your dish must contain three ingredients, as chosen by the victor from the previous month.
For those interested, you have a few days yet in June to get your entry in.
This month’s challenge was to prepare a dish that contained butter, apricots and ginger.Check!
This recipe comes from a Greek cookbook I have called “Food of the World – Greece” and this cake uses some of Greece’s favourite ingredients and satisfies the criteria for this month’s Joust and most importantly, it tastes great!
There are three components to this easy cake: the cake itself, the syrup and the topping. Before I go on with the recipe I would like to add that I surprised my toughest food critic – my mom!
Her reaction after trying this cake? “Where did you get this recipe and write it down for me”!
Apricot and Pistachio Cake (ÎšÎÎ¹Îº Î¼Îµ Ï†Î¹ÏƒÏ„Î¯ÎºÎ¹Î± ÎºÎ±Î¹ Î²ÎµÏÎ¯ÎºÎ¿ÎºÎ±)
1/2 cup dried apricots
zest and juice of 1 large orange
1 stick of unsalted butter (room temp.)
3/4 cup icing sugar
4 eggs, separated
1 2/3 cups fine semolina flour
1 Tbsp. ground ginger
1 cup ground almonds
For the Syrup
3/4 cup Greek honey
1/3 cup orange juice
2 tsp. lemon juice
For the Topping
1 1/2 cups Greek Yogurt
2 Tbsp. icing sugar
couple of drops of almond extract
2/3 cup shelled, unsalted pistachio nuts, chopped
- The evening before you want to bake this cake, put the apricots, zest and orange in a bowl and allow to soak for at least 12 hours (in the fridge). It’s also good to place your yogurt in a mesh strainer(with a pot underneath to catch the water) and place that in the fridge overnight to strain.
- The next morning, pre-heat your oven to 35oF and grease and line a round, 9 inch(23 cm) loose-bottomed cake pan. Transfer the apricots and juice to a food processor and blend until smooth.
- Add the butter and sugar in a large bowl and beat together until light & fluffy. Add the egg yolk, one at a time, beating well after each addition. Add the semolina and ground almonds and mix well together and now add the semolina and ground almonds and mix well together. Fold in apricot puree.
- Whisk the egg whites until stiff then fold into the batter mixture. Turn the batter into the prepared pan and bake for about 45 minutes, or until the top is a light, golden brown.
- In the meantime, make the syrup by adding the orange juice, honey and lemon juice into a small saucepan and bring to a boil, then simmer for 2-3 minutes. Keep the syrup just hot.
- When has baked, let it stand in the pan for about 5 minutes before removing, then remove from the pan and place on a wire rack (with a plate underneath). Prick the top of the cake all over with a skewer and then spoon over the the hot syrup over the warm cake and leave on the wire rack to cool.
- When the cake has cooled and all the syrup has been absorbed, place in the fridge until ready to serve. When you’re ready to serve the cake, bring to room temperature and mix the icing sugar and almond extract with the strained yogurt.
- Spread the yogurt over the cake and top with the chopped pistachio nuts.
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