for 16 pieces

Batter

200 g	butter, soft
200 g	sugar
1 pinch	salt
4	eggs
250 g	half-white flour
2 tsp	baking powder

Cake

100 g	unsalted, shelled pistachios, coarsely chopped
40 g	pistachio spread
2	apricots, cut into cubes

To decorate

60 g	pistachio spread
1	apricot, thinly sliced

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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