Lemon pistachio cake with apricot frosting

An incredibly delicious decadent lemon pistachio cake with apricot frosting

This cake is fantastic! That’s the first thing I though after tasting a piece of the lemon pistachio cake with apricot frosting I had just made. A combination of lemon and pistachio layers and two kinds of frosting: buttercream apricot and mascarpone apricot. Delicious decadence in every single bite!

An incredibly delicious decadent lemon pistachio cake with apricot frosting
Typically for me, one day I just decided that I wanted to make a pistachio cake with apricot frosting. I planned carefully the recipe for the pistachio layers and for the apricot buttercream frosting. Then I decided to add also a little bit of mascarpone frosting to make the cake more interesting. Eventually it came to my mind to add more layers and to make the cake tall (I love tall cakes!). I thought that lemon layers would complement the rest of the cake very well. And I wasn’t wrong!

An incredibly delicious decadent lemon pistachio cake with apricot frosting
I planned carefully the whole cake project, however the preparation didn’t go as smoothly as I expected. First thing: both my cake bases sank in the middle during baking, after I opened the oven for a few seconds to check with a skewer if they were ready. They had raised so nicely and just opening the oven made them sink. I was very, very annoyed but this was a good lesson for me: the taller is the baking pan, the longer is the baking time. In this case the pan was 17 cm wide and about 10 cm tall. So after 40 minutes in the oven the bases were not well baked yet and the temperature difference made them sink.

An incredibly delicious decadent lemon pistachio cake with apricot frosting
Nevertheless at the end the layers became nice and tasty, just their shape was not fantastic. I wrapped them and put them in the fridge (I like to refrigerate the layers before assembling the cake because it is easier to work with them when they are cold).
In the meantime I prepared also the apricot marmalade and put it in a jar.

An incredibly delicious decadent lemon pistachio cake with apricot frosting
All these preparations happened on Saturday. As per my plan on Sunday I was supposed to make the frostings, to assemble the cake and to take the pictures. Unfortunately I woke up on Sunday with a severe migraine attack: the first one I had for many months! I couldn’t even get up from the bed. Obviously this was not a cake day for me but thanks god I hadn’t started already to prepare anything that could have gotten spoiled. The mascarpone and the butter were waiting calmly, still packed in the fridge. All I had to do on that day was to transfer the bases to the freezer and to place the apricot marmalade in the fridge… well, and to wait until the next weekend to finish this dream lemon pistachio cake with apricot frosting (during the weekdays I leave home early in the morning and I come back from the office when it is dark. I only do my photography at a daylight).

An incredibly delicious decadent lemon pistachio cake with apricot frosting
The next weekend I managed eventually to assemble the cake… and it became as great as I had imagined it! I loved its beautiful orange colour, the contrasting layers and the way all flavours were complimenting each other. It is definitely the best lemon pistachio cake with apricot frosting that you can imagine!

An incredibly delicious decadent lemon pistachio cake with apricot frosting

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Lemon pistachio cake with apricot frosting
Prep Time
1 hrs
Cook Time
2 hr
Total Time
3 hr
 
Servings: 1 cake
Ingredients
Apricot marmalade:
  • 200 g dried apricots
  • 200 ml water
Pistachio cake base:
  • 130 g cake flour
  • 100 g ground pistachio
  • 200 g sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/3 teaspoon salt
  • 1/2 teaspoon baking soda
  • 100 g butter
  • 120 g plain yogurt
Lemon cake base:
  • 190 g sugar
  • 60 ml olive oil
  • 100 g plain yogurt
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/3 teaspoon salt
  • 1/3 teaspoon baking soda
  • 170 g cake flour
  • 1 tbs lemon zest
Apricot mascarpone frosting:
  • 200 ml heavy cream
  • 500 g mascarpone
  • 3 tbs apricot marmalade
Apricot Buttercream frosting:
  • 85 g butter soft
  • 100 g powder sugar
  • 3 tbs apricot marmalade
Instructions
Apricot marmalade:
  1. In a medium bowl soak the dried apricots in the water and let sit for 3-4 hours.
  2. In a a food processor process until smooth the apricots together with any remaining water from the bowl.
  3. Transfer to a medium saucepan and bring to boil, mixing all the time to avoid burning. When the marmalade starts getting thicker, remove from the heat. Set aside to cool completely before using in the frostings.
  4. Unused (or made aheamarmalade can be stored in an airtight container in the fridge for at least 2 weeks.
Pistachio cake base:
  1. Preheat oven to 180 degrees Line a 17-20 cm baking pan with a circle of parchment paper and grease it well inside.
  2. In a bowl combine flour, baking soda, baking powder and salt.
  3. In a large mixing bowl cream butter and sugar. Add eggs, one by one, and yogurt and mix until homogeneous. Add the dry ingredients and mix carefully until combined. Fold in the ground pistachio until just absorbed in the batter.
  4. Transfer the batter to the prepared pan and bake for 40-60 minutes or until the top is well set and a toothpick inserted in the centre comes out clean. Remove the cake from oven and let cool for 5-10 minutes in the pan, before transferring it to a wire rack to cool completely.
Lemon cake base:
  1. Preheat oven to 180 degrees Line a 17-20 cm baking pan with a circle of parchment paper and grease it well inside.
  2. In a bowl combine flour, baking soda, baking powder and salt.
  3. In a large mixing bowl combine olive oil and sugar and beat until homogeneous. Add eggs, lemon zest and yogurt and mix well. Add the dry ingredients and mix carefully until absorbed.
  4. Transfer the batter to the prepared pan and bake for 40-60 minutes or until the top is well set and a toothpick inserted in the centre comes out clean. Remove the cake from oven and let cool for 5-10 minutes in the pan, before transferring it to a wire rack to cool completely.
Apricot mascarpone frosting:
  1. In a large bowl combine mascarpone and apricot marmalade and beat until well combined.
  2. In a separate bowl whip the cream until soft peaks form.
  3. Carefully fold the whipped cream into the mascarpone apricot mix.
Apricot Buttercream frosting:
  1. In a large mixing bowl cream butter and powder sugar. Add the apricot marmalade and continue mixing until well combined.
Arrange the cake:
  1. When the bases are completely cold, use a serrated knife to cut each one in half horizontally. Place one layer on a serving plate/ cake stand and cover it with 1/3 of the mascarpone frosting. Continue the process, alternating pistachio and lemon layers.
  2. Cover the cake all around with the buttercream frosting.
  3. Decorate with dried fruits and nuts.
Recipe Notes
I do not recommend this buttercream frosting to be used under fondant. I haven’t tried it personally but I suspect that it might cause the fondant to melt.

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2 Comments

  • Reply
    Jane @ LittleSugarSnaps
    Tuesday February 14th, 2017 at 01:51 AM

    Such a beautiful cake. I just love those colours and flavours

    • Reply
      Daniela
      Saturday February 25th, 2017 at 12:52 PM

      Thank you, Jane!

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