Apricot and Almond Cake with Pistachio
This apricot almond cake has olive oil, lemon zest, and deliciously sweet pistachios for an incredibly flavorful and beautiful dessert.
Ingredients
- 1 1/4 cups flour
- 1/2 cup almond flour/meal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 or 4 apricots (about 5 or 6 ounces)
- 2 tablespoons sliced almonds
- 1 tablespoon melted butter mixed with 2 teaspoons sugar
- 3 large eggs room temperature
- 3/4 cup granulated sugar
- 1 cup plain greek yogurt
- 1/2 cup olive oil
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup chopped pistachios
Instructions
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Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan and line the bottom with parchment paper.
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In a medium sized bowl, whisk together the flour, almond flour, baking powder, and salt until combined. Set aside.
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Wash and dry the apricots, cut them in half, and remove and disgard the pits, keeping the apricot halves.
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In a small bowl, toss together the sliced almonds and the melted butter mixture until the almonds are coated. Set aside.
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In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed until lightened in color and foamy on top, about 2 minutes.
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Add the sugar and beat for 30 seconds more, then add the yogurt, olive oil, lemon zest, vanilla extract, and almond extract and mix until combined.
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Add the flour mixture and the pistachios (reserving a tablespoon of pistachios for sprinkling on top) and stir until just combined. Pour batter into pan, then sprinkle with the remaining pistachios and the sliced almond mixture. Place the apricots on top of the cake, cut side up, and place the pan in the oven. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
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Allow to cool to warm before slicing and serving. Will keep in an airtight container in the refrigerator for up to 5 days.