Apricot Pistachio Cake

👉🏻Ingredients list⚠️

• Unsalted butter: 150 grams

• Granulated sugar: 120 grams

• All-purpose flour: 180 grams

• Dried apricots: 100 grams (soaked in rum or hot water to soften beforehand)

• Chopped pistachios: 80 grams

• Eggs: 3

• Baking powder: 1 teaspoon

• Salt: 1/4 teaspoon

• Vanilla extract: 1 teaspoon

• Milk: 60 milliliters

Apricot Pistachio Cake is a classic dessert that combines the sweetness of apricots with the crunchiness of pistachios. This cake is not only visually appealing but also rich in flavor, with a crispy outer layer and a moist, dense interior. The perfect fusion of apricot's sweetness and pistachio's unique taste creates a delightful feast for the taste buds. Whether served as an afternoon tea treat or a festive dish, it will surely steal the spotlight.

👉🏻✨DIRECTIONS:

1. Preheat the Oven: Preheat the oven to 180°C (350°F). Chop the dried apricots if they are large pieces, and soak them if not already softened. Prepare the chopped pistachios.

2. Make the Cake Batter: In a large bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy. Add the eggs one by one, beating well after each addition, and then add the vanilla extract.

3. Combine Dry Ingredients: Mix the all-purpose flour, baking powder, and salt together. Sift them into the butter mixture. Use a spatula to gently fold the mixture, avoiding over-mixing which can cause the batter to become tough.

4. Add Wet Ingredients: Gradually add the milk, continuing to stir with the spatula until the batter is smooth.

5. Add Apricots and Pistachios: Fold in the chopped dried apricots and chopped pistachios until evenly distributed.

6. Bake: Pour the batter into a greased or parchment-lined cake pan, spreading it evenly. Place in the preheated oven on the middle rack and bake for about 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

7. Cool and Serve: Remove the cake from the oven and let it cool on a wire rack for 10 minutes. Unmold it and transfer it to a cooling rack to cool completely. Slice and serve.

👉🏻✨TIPS

• Soaking the dried apricots beforehand makes them softer and easier to chop, and also adds moisture and sweetness to the cake.

• Using fresh chopped pistachios adds more aroma and crunch to the cake.

• Baking time may vary depending on the oven, so adjust accordingly.

👉🏻✨BENEFITS

• Apricot Pistachio Cake is not only delicious but also brings joy and health benefits. Apricots are rich in vitamins and minerals, which help boost immunity. Pistachios are rich in unsaturated fatty acids and protein, benefiting heart health. This cake is perfect for family gatherings or get-togethers with friends, satisfying taste buds while providing necessary nutrition.

👉🏻✨NUTRITIONAL ASPECTS:

• Calories: Approximately 250-300 calories per serving (assuming 8 servings), depending on the size of the cake and ingredient proportions.

• Protein: Derived from pistachios and eggs, aiding in muscle repair and growth.

• Fat: Primarily from butter and pistachios, but the fat in pistachios is mostly unsaturated, beneficial for cardiovascular health.

• Carbohydrates: From flour and dried apricots, providing energy.

• Fiber: Both dried apricots and pistachios contain some fiber, aiding in digestion.

• Vitamins and Minerals: Apricots are rich in vitamins A and C, while pistachios are rich in potassium, magnesium, and vitamin E, collectively supporting overall health.