Pistachio Apricot Cake
 
Makes 1 (9-inch) cake
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs (100 grams)
  • ½ teaspoon (2 grams) vanilla extract
  • 1⅓ cups (167 grams) all-purpose flour
  • 1¼ teaspoons (6.25 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (120 grams) whole buttermilk
  • ½ cup (80 grams) chopped fresh apricots
  • ¾ cup (240 grams) Apricot Jam (recipe follows), divided
  • 1 tablespoon (15 grams) fresh lemon juice
  • Pistachio Buttercream (recipe follows)
  • White Chocolate Ganache (recipe follows)
  • Candied Apricots (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour a tall-sided 9-inch round cake pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  4. In a small bowl, stir together apricots, ¼ cup (80 grams) Apricot Jam, and lemon juice. Gently fold apricot mixture into batter. Spoon batter into prepared pan.
  5. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  6. Using a serrated knife, cut cake in half horizontally. Spread about ¾ cup Pistachio Buttercream onto one cake layer. Using a pastry bag fitted with a Wilton 1M round tip, pipe about ½ cup Pistachio Buttercream in a circle around edge of frosted cake layer. Spoon remaining ½ cup (160 grams) Apricot Jam onto cake layer, and top with remaining cake layer. Freeze for 15 minutes.
  7. Spread remaining Pistachio Buttercream on top and sides of cake. Pour White Chocolate Ganache over top of cake. Refrigerate until chocolate is set, about 15 minutes. Top with Candied Apricots. Serve at room temperature. Cover and refrigerate for up to 5 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pistachio-apricot-cake/