it’s a wrap – pistachio apricot cake w earl grey frosting

By foodiva

Ingredients

• INGREDIENTS
• 1-1/2 cups (about 9 ounces) dried Turkish apricots, diced
• 1/4 cup brandy or fresh orange juice
• 2-1/2 cups (15 ounces) raw pistachios, toasted
• 1-1/2 cups (7-1/2 ounces) unbleached all-purpose flour
• 1-1/2 teaspoons fine sea salt
• 1 teaspoon ground cardamom
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 8 large eggs, room temperature
• 2-1/2 cups (17-1/2 ounces) granulated sugar
• 1 tablespoon grated orange zest
• 1 tablespoon grated lemon zest
• 1 teaspoon pure vanilla extract
• 10 tablespoons (5 ounces) unsalted butter, melted
• 2/3 cup vegetable oil

Details

Servings 1
Adapted from hungryrabbitnyc.com

Preparation

Step 1

Directions

1. Combine diced apricots and brandy in a bowl and let soak for 20 minutes.

2. Adjust oven rack to middle position and heat oven to 300℉. Grease two 9-inch round cake pans and line with parchment paper. Combine pistachio, flour, salt, cardamom, baking powder, and baking soda in a medium bowl, whisk to combine. Add half of the mixture in food processor and pulse until pistachios are finely ground. Transfer ground pistachio mixture to another medium bowl. Repeat with remaining pistachio mixture, set aside.

3. In the bowl of a stand mixer fitted with a whisk attachment, whisk sugar, orange zest, lemon zest, and vanilla on medium-high speed until pale yellow, about 3-4 minutes. With mixer running, reduce speed to medium, add melted butter and oil in steady stream, until incorporated. Add ground pistachio mixture in 4-5 additions until barely combined. Add apricots, soaking liquid and beat to combine, about 30 seconds. Divide batter evenly into prepared pans.

Directions

1. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites until foamy & thick, but not peak.

2. In a medium saucepan, combine sugar, cream of tartar, 1/4 cup Earl Grey tea & salt. Bring to a boil for 3-4 minutes, or until a candy thermometer reads 242°F and all sugar is dissolved. Begin beating the egg whites again on medium-low speed and slowly pour boiling sugar syrup into egg whites in  a slow steam. Increase speed to high and continue to beat for 7 minutes or until stiff peaks form. Add remaining tea by the tablespoon until fully incorporated, about 2 minutes.

Directions

1. Trim and divide each cake layer horizontally into two equal layers. Place bottom layer on a cake stand or serving platter. Spread 1/4 cup apricot preserve evenly on top follow by a thin layer of frosting. Repeat with remaining cake layers. Spread remaining frosting on top and side of cake. Decoratively sprinkle ground pistachio (if use). Refrigerate until set, about 30 minute. Serve immediately or refrigerate cake up to 2 days.