Chocolate Pistachio Cake with Apricot Confit
Prep time
Cook time
Total time
Author: adapted from William Curley
Recipe type: Cake
Cuisine: Dessert
Serves: 8
Ingredients
Apricot Confit
- 50g soft dried apricot, chopped into 5mm pics
- 50g orange juice
- 1 tbsp Grand Marnier
Chocolate Cake
- 125g dark chocolate
- 125g unsalted butter
- 80g caster sugar
- 2 eggs
- 40g plain flour
- pinch of salt
- 15g cocoa nibs
Pistachio Cake
- 30g unsalted butter
- 15g plain flour
- 15g corn flour
- 50g pistachio paste
- 50g icing sugar
- 2 eggs
- 5ml Grand Marnier
Instructions
Apricot Confit
- Put apricots and orange juice into a saucepan and bring to a light boil. Remove from heat and leave to cool completely. Add Grand Marnier, cover and leave to soak overnight in the fridge.
Chocolate cake
- Preheat oven to 180 C. Grease loaf pan (18cm x 8cm) with pan spray or soft butter. Coat the sides with cocoa nibs (pic 1)
- Melt chocolate over bain marie. Cream butter and sugar till creamy. Add melted chocolate and mix until smooth. Add eggs, cream. Finally add in flour.
Pistachio Cake
- Melt butter in saucepan and cool to 39C. Sift flour, corn flour and salt into bowl. Put pistachio paste, icing sugar and eggs in a bowl and beat together for 5 minutes until light and aerated. Fold in flour mixture, then add in melted butter. Add in Grand Marnier
Assemble
- Spoon ⅔ of chocolate mixture into the pan and use a spatula to spread to the sides of the pan. I used a piping bag for this (pic 2)
- Place the apricot confit in the center (pic 3)
- Spoon pistachio cake mixture on top (pic 4)
- Level with the remaining chocolate cake mixture. I used piping bag for this again, then level with spatula. Sprinkle top with cocoa nibs (pic 5)
- Bake for 30-35 mins until the cake is lightly springy. Leave to cool and remove from the tins and allow to cool completely.
- Cut, serve.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/chocolate-pistachio-cake-with-apricot-confit/