Apricot Pistachio Cake

Time & Yield

Yield: 1 Cake (Serves 10-12)
Time: 2 Hours 30 Minutes

Ingredients

APRICOT CAKE

• 4 large eggs, room temperature

• ¼ cup whole milk

• ¼ cup apricot pureé

• 2 tsp pure vanilla extract

• 1¾ cups (7oz) cake flour

• 1½ cups (10½ oz) granulated sugar

• 2 tsp baking powder

• ⅛ tsp salt

• 16 tbsp (8 ounces/2 sticks) unsalted butter, cut into ½-inch pieces, softened

APRICOT GLAZE

• 2oz white chocolate, finely chopped

• 2 tbsp heavy cream

• 2 tbsp apricot pureé

• 1 tbsp corn syrup

• ⅛ tsp fine sea salt

PISTACHIO BUTTERCREAM

• 16 tbsp (8oz/2 sticks) unsalted butter, softened

• ¼ tsp salt

• ½ cup pistachio paste

• 1 tsp vanilla extract

• 1½ cups (6oz) powdered sugar

• 2oz white chocolate, finely chopped & melted, cool slightly

APRICOT BUTTERCREAM

• 16 tbsp (8oz/2 sticks) unsalted butter, softened

• ¼ tsp fine sea salt

• 6 tbsp apricot pureé

• 1 tsp pure vanilla extract

• 1½ cups (6oz) powdered sugar

• 2oz white chocolate, finely chopped & melted, cool slightly

FOR ASSEMBLY

• ¼ cup apricot jam

• 1 tsp brandy

• Apricot Cake layers

• Pistachio Buttercream

• Apricot Buttercream

• Apricot Glaze

• Pistachios, chopped (optional)

• Fresh apricots (optional)

Recipe

APRICOT CAKE

1. Adjust oven rack to lower-middle position and heat oven to 350℉. Grease three 8-inch round cake pans, line with parchment paper and lightly flour the pans

2. Whisk eggs (4), milk (¼ cup), apricot pureé (¼ cup) and vanilla (2 tsp) together in bowl

3. In the bowl of a stand mixer fitted with paddle attachment, mix flour (1¾ cups), sugar (1½ cups), baking powder (2 tsp), and salt (⅛ tsp) on low speed until combined. Add butter (16 tbsp), 1 piece at a time, and mix until only pea-size pieces remain

4. Add half of the egg mixture from step 2 to the stand mixer with the other ingredients, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining egg mixture, and beat until incorporated, about 30 seconds (batter may look slightly curdled). Give batter final stir by hand

5. Divide batter evenly between the three prepared pans and smooth tops with small off-set spatula. Bake until tops are light golden and toothpick inserted in center comes out clean, 18-20 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 1 hour

APRICOT GLAZE

1. Place white chocolate (2oz) in a small bowl, set aside. Combine heavy cream (2 tbsp), apricot pureé (2 tbsp), corn syrup (1 tbsp), and salt (⅛ tsp) in a small bowl and heat it up in microwave for 45 seconds on high

2. Pour hot apricot mixture over white chocolate and whisk until combined and smooth

3. Set aside to cool and thicken, about one hour

PISTACHIO BUTTERCREAM

1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter (16 tbsp) and salt (¼ tsp) on medium speed until light and fluffy, 2-3 minutes. Add pistachio paste (½ cup) and vanilla (1 tsp), continue to beat until fully combined

2. Reduce speed to medium-low and add powdered sugar (1½ cups) in a few additions until combined, pour in slightly cooled white chocolate (2oz) and beat until fully incorporated. Increase speed to medium-high and beat until smooth and creamy, about 30-45 seconds

APRICOT BUTTERCREAM

1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter (16 tbsp) and salt (¼ tsp) on medium speed until light and fluffy, 2-3 minutes. Add apricot pureé (6 tbsp) and vanilla (1 tsp), continue to beat until fully combined

2. Reduce speed to medium-low and add powdered sugar (1½ cups) in a few additions until combined, pour in slightly cooled white chocolate (2oz) and beat until fully incorporated. Increase speed to medium-high and beat until smooth and creamy, about 30-45 seconds

ASSEMBLY

1. Stir apricot jam (¼ cup) and brandy (1 tsp) together in a small bowl.

2. Place one cake layer on a cake stand or serving platter, spread 1/3 of the apricot/brandy mixture evenly on top and let it soak in for a few minutes.

3. Spread a layer of pistachio buttercream on top and smooth top with off-set spatula. Repeat with the remaining cake layers, apricot/brandy glaze and part of the pistachio buttercream. Crumb coat the cake (top and side) with pistachio buttercream. (You should have extra pistachio buttercream). Refrigerate cake for 20-30 minutes.

4. Spread generous amount of apricot buttercream on top and side of cake. Dollop remaining pistachio buttercream at random and smooth top and side of cake with off-set spatula. Refrigerate for 30 minutes.

5. Drizzle Apricot Glaze on top of cake and let it drip down the side. Let set for 10 minutes. Decorate top of cake with fresh apricots and chopped pistachios (if use).

6. Serve.

Source: http://hungryrabbit.com/2016/07/apricot-pistachio-cake/