Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Cake
To decorate
Utensils
1 loaf tin (approx. 30 cm), fully lined with baking paper
How it's done
Batter
Whisk the butter, sugar and salt in a bowl. Add the eggs one at a time. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Combine the flour and baking powder, mix into the batter.
Cake
Divide the batter into 2 portions. Set aside 1 tbsp of the pistachios, then mix the remaining pistachios and the pistachio cream into one half of the batter. Add the apricots to the other half of the batter, mix. Spoon both batters alternately into the prepared tin.
To bake
Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
To decorate
Spread the pistachio cream over the cake, top with the apricots and the reserved pistachios.
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