I haven’t baked sweets in FOR-EV-ER. We’ve been watching Swedish murder mysteries and all those bits of fika gave me a hankering for Swedish almond cake. I knew I’d saved a recipe in my Pinterest Cakes page – and yep! Shugary Sweets had it. (Her blog is delightful, check it out.) I knew I wanted apricot jam and chopped pistachio on top, so dropped the amount of sugar in the base recipe.
We liked it! Next time we will try it with an almond flour base.
Please try this – it was lickety-quickety to make. Batter in a couple minutes, baked for 30. Then it was snack time!
Almond Apricot Pistachio Cake
Prep:
Line or grease/flour 8″ round cake tin.
Preheat your oven to 350F.
Ingredients:
1 c. AP flour
3/4 c. sugar + 1 Tbsp.
1/4 tsp. salt
zest of 1 lemon
1/2 c. butter, melted
2 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
1/4 c. Apricot jam
1/2 c. roasted pistachios, coarsely chopped
Directions:
Mix the eggs, sugar, salt, zest, extracts on high until the color lightens. Add the flour and melted butter, mix on high for a minute or two until the color lightens.
Pour batter in your prepared pan, bake 25-30 min at 350F until a poker comes out clean.
Let cake cool about five minutes, then spread jam on the top while it’s still warm and sprinkle on the pistachios. That’s it. You’re done.
Time to snack!
