Tuesday, December 20, 2016

Apricot orange cake with pistachio crumble


How often do you buy an ingredient with a specific project in mind, only to have that ingredient languish on the shelf or in the fridge waiting to be used?  Fortunately, that doesn't happen too frequently, but, every now and then it's a good idea to see what's on hand, both in the fridge and the freezer, and figure out ways to use up things that are either nearing the end of their shelf life or are begging to be baked into something delicious.

This time - dried apricots and yogurt with unbaked pistachio crumble on the side.


Here I opted for a variation on a recipe for orange currant muffins with pistachio crumb.  I've had this recipe in my files for some time now, not even sure where I found it.  It calls for sour cream, for which I substituted yogurt, and currants, which I replaced with diced dried apricots.

Here goes!

Heat the oven to 325ºF.  Butter a medium loaf pan, line it with parchment and butter the parchment as well.

It's a straight forward batter.

In a separate bowl whisk together 1 1/2 cups/195 g all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt.

In the bowl of a stand mixer, using the paddle, cream 5 TBSP/70 g unsalted butter with 1/2 cup/105 g sugar until light and fluffy; blend in 1 large egg; blend in 3/4 cup yogurt and 2 teaspoons orange zest.

Add the dry ingredients and mix just until incorporated; fold in 1/2 cup diced dried apricots.  The batter will be thick.

Spread the batter in the prepared pan.

Top with a healthy layer of pistachio crumble made by combining equal weights flour and sugar, then sanding in the same weight of cold, diced butter to coarse crumbs and adding 1/2 the same weight of chopped pistachios.  You choose your quantities and make plenty to have extra for your freezer.



Bake for approximately 45 minutes until the top is browned and a skewer inserted in the center comes out cleanly.



After about 10 minutes lift the cake out and let cool. 


Slice and enjoy!


I simply couldn't wait until this had completely cooled.  The still warm, fruit studded, moist, pistachio crumbly and oh-so-delicious slice was just the thing for a middle-of-a-winter-afternoon snack.

And guess what - Steve liked it too!!

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