Torta di Albicocche (Pistachio & Apricot bake) Recipe

This is a delicious , moist dessert-type cake. It is fabulous if you have fresh apricots, but I've successfully made it with canned apricots too.

Serves:

6-8 People

Ingredients:

800 g apricots (approximately 10)
  or 2 x 400 g cans apricots, drained
200 g butter
1 1/4 cups caster sugar
1 teaspoon vanilla
5 eggs
2 cups self-raising flour
1/2 cup shelled pistachio nuts
softly whipped cream, apricot yoghurt or mascarpone to serve

Directions

Preheat the oven to 190C. Spray a 23 cm springform tin with non-stick baking spray and line the base with non-stick baking paper.

Place the apricots in a large bowl and cover with boiling water. Wait for 2 minutes, then drain and peel off the skins. Halve the apricots, discard the stones, then cut again into quarters.

Beat the butter and caster sugar together until pale and creamy. Add the vanilla, then mix in the eggs, 1 at a time. Add the flour and stir through the apricot pieces. Pour the mixture into the prepared tin and sprinkle the surface with pistachio nuts. Bake for 55-60 minutes until firm in the centre.

Cool in the tin for 10 minutes, then carefully remove and cool on a wire rack. Serve with softly whipped cream, apricot yoghurt or mascarpone.

Recipe courtesy of Jo Seagar, from her book 'Italia'