Pistachio-Apricot Cake

Hello food lovers!

How about a new recipe in the "Kyoto" mould?

You loved our orange-gingerbread cake made in this lovely mould, so to treat you this summer, we've created a brand new filled cake recipe specially designed for the season! ;-)

We present our pistachio financier filled with an apricot compote, all decorated with a pistachio glaze. Flavours that work wonderfully thanks to the sweetness of pistachio and the zing of apricot.

To make this cake you will need the following ingredients:

Apricot compote

- 2gr of NH pectin

- 20gr of sugar

- 125gr of apricots

- 1/2 tbsp of lemon juice

- 1 tbsp of water

Pistachio financier

- 60gr of butter

- 3 egg whites

- 70gr of sugar

- 75gr of almond flour

- 40gr of whole pistachios

- 30gr of flour

- 15gr of crushed pistachios

- 15gr of honey

- 1/2 tbsp of pistachio flavouring

Decoration

- 200gr of fondant icing

- 1 tsp of pistachio flavouring

- 1 apricot

- Pistachio pieces

First of all, we will prepare the apricot compote, which will need to cool for a minimum of 3 hours in the fridge.

Apricot compote

Start by mixing 2gr of NH pectin with 20gr of sugar.

Use a precision spoon scale to weigh the pectin accurately.

To avoid lumps, pectin must always be mixed with sugar before being added to a preparation.

Cut 125gr of apricots into even pieces so they cook uniformly.

Place them in a saucepan, add 1/2 tbsp of lemon juice and 1 tbsp of water.

Use measuring spoons to add the lemon juice and water precisely.

Cook the apricots over medium heat until you get a purée. Then add the sugar/pectin mixture.

Bring everything to a boil for 2 minutes, stirring well.

It is very important to cook everything for 2 minutes so that the pectin can activate.

Pour the compote into a small bowl and cover the preparation with cling film in contact. Place everything in the fridge for a minimum of 3 hours.

In the meantime, we will make the pistachio financier which will be the base of our cake. :-)

Pistachio financier

Start by making a brown butter. For me, this is the essential step for a good financier.

In a saucepan, pour 60gr of butter and heat it until you get a nice hazelnut colour.

Preheat your oven to 180°C fan-assisted heat.

Strain the brown butter through a sieve to remove all the small residues and set it aside.

In a large bowl, pour 3 egg whites and 70gr of sugar, then using your mixer's whisk attachment, whip everything into a firm meringue.

While the egg whites are whipping, pour 40gr of whole pistachios into a food chopper and grind them into a powder.

In our online shop, we have this small chopper that will be perfect for this step. :-)

Mix all the dry ingredients together: 40gr of pistachio powder, 75gr of almond flour and 30gr of flour.

Then roughly crush 15gr of pistachios. To do this, place them in a freezer bag and using a large rolling pin, crush them coarsely.

Our meringue is now firm. Pour in the dry ingredient mixture and fold gently using a spatula.

Be careful not to deflate the egg whites.

Add the crushed pistachios, 15gr of honey and 1/2 tbsp of pistachio flavouring.

Pour in the brown butter made at the beginning of the recipe.

Fold again gently with the spatula to obtain a smooth, homogeneous batter.

The financier batter is now ready! Transfer it into a large piping bag to neatly fill the cake mould.

Use the "Kyoto 800" cake mould by Silikomart.

It consists of two parts: a mould and a tube that will be used to fill the cake after baking.

Remove the tube and spray both parts with release spray to avoid any unpleasant surprises when unmoulding.

Pour the financier batter into the cake mould, stopping just before the insert hole.

Then place the tube as shown in the third photo below.

Add the rest of the batter.

Smooth the top with a small offset spatula and bake everything for 20 minutes in the middle of the oven preheated to 180°C fan-assisted heat.

Once your cake is baked, take it out of the oven and let it cool for about 10 minutes at room temperature.

First remove the tube, then carefully unmould the cake.

Turn it upside down on a cooling rack and let it cool completely.

Using a knife, slightly trim the bottom of the cake so it is perfectly flat.

Once all the elements are well cooled, we can fill the cake. :-)

Stir the compote with a spoon to loosen it, then pour it into a piping bag.

Place the piping bag in a jug to fill it neatly.

Fill your cake with the apricot compote.

Fill it from both sides to ensure the cake is well filled throughout.

Now we can move on to the decoration! :-)

Decoration

For this recipe, we opted for a simple and quick decoration.

First, pour 200gr of fondant icing and 1 tsp of pistachio flavouring into a small bowl.

Heat everything in the microwave for 20 seconds at 600Watt. Mix well and pour it into a piping bag.

The glaze should be sufficiently liquid (but not too much) to be able to create the decoration.

Glaze the top of the cake so the fondant drips down each side. Ideally, make sure the drips don't reach the bottom of the cake – it will look much prettier that way.

Finish the decoration with a few apricot wedges and pistachio pieces.

Cake finished – time to enjoy! ;-)

It will keep for 3 days in the fridge in a box.

I hope you enjoy this recipe!

Wishing you a wonderful Sunday, food lovers.

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.