You would have to have a cold heart of stone fruit not to love this combination of flavors. I admit to fondly gazing at fresh apricots whenever I see them in the market. I can't resist their sweet and tart flavor.
The best ones I've ever eaten were bought off a street vendor in Istanbul. I was starving after running all over the city. Soft and fragrant in my hands, when I close my eyes, I can still summon their deep flavor.
The apricot print kitchen towel in the pictures was purchased in Dürnstein, the apricot capital of Austria. A fairytale city perched on the banks of the Danube River where I sampled all types of apricot products including brandy, liquor and roasted, salted and chocolate covered apricot kernels.
This bundt cake has a layer of fresh sugared apricots sandwiched between a light moist cake is studded with pieces of raw marzipan.
The cake is topped with a simple powdered sugared orange juice glazed and sprinkled with raw chopped pistachios. I added a bit of orange food coloring to the glaze to tint it. That step is optional.
Surprisingly, for all that jazz, this cake is not too sweet.
Bake Time: 40 minutes
Yield: 8 slicesIngredients:
- 1+1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 6 fresh apricots
- 4 tablespoons plus 1/2 cup white granulated sugar, divided
- 2 large eggs
- pinch salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 4 tablespoons milk
- 4 oz raw marzipan, chopped into small pieces (see recipe below for homemade)
- 2 cups powdered sugar
- 2-3 tablespoons orange juice
- A few drops of orange food coloring (optional)
- 1/4 cup chopped raw pistachios
- Preheat oven to 350 degrees F.
- Grease and flour a 9" bundt pan.
- In a separate bowl, whisk together the flour, cornstarch and baking powder. Set aside.
- Bring a small pot of water to a boil and blanch the apricots (boil apricots for 2 minutes then transfer them to a bowl of ice water.)
- Peel the apricots, discard the pits and cut the fruit flesh into small pieces.
- Toss the apricot pieces with 2 tablespoons of the granulated sugar and set aside. Let cool completely.
- Separate the eggs. Beat the egg whites with a pinch of salt. When the mixture becomes foamy add 2 tablespoons of sugar. Stop the mixer when still peaks form.
- Separately, beat the rest of the sugar together with the butter until creamy (about 3 minutes on medium-high speed)
- Beat in the egg yolks. Stop the mixer, scrape down the sides of the bowl and beat again for a few seconds.
- Beat in half the combined dry ingredients. Mix in the milk and then beat in the other half of the dry ingredients.
- Scrape down the sides of the bowl and beat again for a few seconds.
- Fold in the egg white mixture and then gently mix in the marzipan pieces.
- Pour half the batter into the prepared bundt pan.
- Distribute the sugared apricots over the top of the batter and pour the rest of the batter over the apricots.
- Place the pan in the oven and bake for 30 minutes.
- Check the cake and if the top is nicely browned but a knife inserted in the middle does not come out clean. Cover the top of the cake with aluminum foil and bake for another 10 minutes.
- Remove the pan from the oven and let the cake cool in the pan for 15 minutes.
- Remove the cake from the pan and transfer to a wire rack placed over a baking sheet lined with parchment paper and let cool completely.
- Whisk together the orange juice and powdered sugar, one tablespoon at a time until the mixture becomes the consistency of a pourable glaze. Add more orange juice or water if the glaze is too thick.
- Pour the glaze over the top of the cake. Sprinkle the chopped pistachios over the wet glaze.
- When the glaze has hardened, transfer the cake to a serving platter. Cut and serve.
Homemade Marzipan Recipe
- 1+1/2 cups almond flour
- 1+1/2 cups powdered sugar
- 2 teaspoons pure almond extract
- 1 large egg white
- Place the almond flour and powdered sugar in a food processor and pulse to combine.
- Add the extract and the egg white. Process on high until the marzipan forms.
- If the marzipan is too sticky to hold a shape, add more powdered sugar, a tablespoon at a time until you get the right consistency.
- If you are not using the marzipan right away, wrap it tightly in plastic cling film. Otherwise, it will dry out pretty quickly.
Apricot Sage Whole Wheat Biscuits/ Chicken in Apricot Thyme Cream Sauce / Apricot Easter Egg Scones / Apricot Curd Chocolate Tart with Candied Lime Basil
Sumac Apricot French Macarons/ Brandied Apricot-Ginger Marzipan Tart /Mango Apricot Rum Swirl Cookies / Apricot flower Tartlets /