This amazing Pistachio Apricot Cake is like no other! An irresistible combination of pistachio and lemon layers with mascarpone and apricot buttercream frosting. Deliciousness in every single bite!
A cake that is designed to be the star of the party. And you can make it too, easily at home, I promise!
Why you would love recipe
This cake is a symphony of flavors! It combines moist pistachio layers with lemon layers and two kinds of apricot icing. The result is unforgettable!
The apricot buttercream goes wonderfully well with the nuts and the citrus flavor. The mascarpone is a delicious addition to this taste combination.
But here we don't use a store bought apricot jam, like in the Sachertorte (still amazing, though). We prepare our own jam of dried apricots which is super quick and easy.
Ingredients for the layers
For both kinds of layers you would need: caster sugar, cake flour (or all purpose flour), eggs, baking soda, salt and baking powder.
In addition you need plain yogurt: I love baking cakes with yogurt since t contributes for their nice texture.
The pistachio layer calls for butter and the lemon layer calls for olive oil.
And of course, you need also lemon zest and ground pistachio.
Ingredients for the frosting
The first ingredient for both frostings is a simple apricot marmalade. It is made easily of dried apricots and water (included in the recipe).
You also need mascarpone and butter.
Finally you would need some heavy cream and powdered sugar as well.
The complete list of ingredients is below the post, in the recipe card!
Preparation summary
- This is not one of the simplest and quickest cakes you can make. But it is very, very good, so I guarantee you all the efforts are worth it!
- First you need to prepare the apricot marmalade that will be used for the frostings. Soak the apricots for a few hours and process them in a blender. Then heat the mixture in a saucepan to thicken.
- You need to let the marmalade cool before adding it to the frostings. This is really important for the success of the cake!
- Make the tow types of layers separately. You can bake them at the same time to make the process faster. Just beware that the lemon layers might be ready a few minutes before the pistachio ones.
- When the layers and the marmalade have cooled down, you can assemble the cake: start by making the mascarpone frosting.
- Cut the layers in half to make four in total. Sandwich them with the mascarpone. Let cool in the fridge.
- Make the apricot frosting and spread it all around the cake.
- You can serve this beauty right away or wait a few hours for the layers absorb the flavors and the moisture of the frostings.
How to organize the preparation
The easiest way to make this cake is in two days. See below the ideal schedule:
- First day: Make the apricot marmalade. Bake the layers and let them cool. Refrigerate the layers overnight!
- Second day: assemble the cake in the morning. Serve in the evening. Alternatively serve on the third day (even better).
Can you simplify this cake
Yes! If you don't have much time or you want a smaller cake, you can prepare only the pistachio layers and add lemon zest in the batter. This will make the process much easier! In this case you can bake them in two separate pans which will be also faster.
If you choose this option, make half quantity of both frostings or simply go with the mascarpone one (even without the apricots).
If you prefer the apricot buttercream, double the quantity just for the pistachio layers.
If you want to make the four layers and use only apricot buttercream frosting, you need to multiply the original quantity by 3.
Decoration
This delicious cake doesn't really need decoration. Just make a few swirls with a spoon on the buttercream and sprinkle some chopped pistachio.
I am sure you would love this cake if you try it. It is definitely the best Apricot Pistachio Cake you can imagine!
See some more delicious fruit cakes that you may love:
📝 Recipe
Lemon pistachio cake with apricot frosting
Ingredients
Apricot marmalade:
- 7 oz/ 200 g dried apricots
- ⅞ cup/ 200 ml water
Pistachio cake base:
- 1 cup + 1 tbsp/ 130 g cake flour, or a.p. flour
- 3.5 oz/ 100 g ground pistachio
- 1 cup/ 200 g caster sugar
- 2 eggs
- 1 teaspoon baking powder
- ⅓ teaspoon salt
- ½ teaspoon baking soda
- 3.5 oz/ 100 g butter
- ½ cup/ 120 g plain yogurt
Lemon cake base:
- 1 cup/ 200 g caster sugar
- ¼ cup/ 60 ml olive oil
- ⅓ cup + 1 tbsp/100 g plain yogurt
- 2 eggs
- 1 teaspoon baking powder
- ⅓ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups/ 180 g cake flour
- 1 tablespoon lemon zest
Apricot mascarpone frosting:
- ⅞ cup/ 200 ml heavy cream
- 1 cup/ 250 g mascarpone
- 3 tablespoon apricot marmalade
Apricot Buttercream frosting:
- ½ cup/ 100 g butter, soft
- 1 cup/ 120 g powdered sugar
- 3 tablespoon apricot marmalade
Instructions
Apricot marmalade:
- In a medium bowl soak the dried apricots in the water and let sit for 3-4 hours.
- In a a food processor process the apricots together with any remaining water from the bowl, until smooth .
- Transfer to a medium saucepan and bring to boil, mixing all the time to avoid burning. When the marmalade starts getting thicker (5-10 mins), remove from the heat. Set aside to cool completely before using for the cake.
- Unused (or made ahead) marmalade can be stored in an airtight container in the fridge for at least 2 weeks.
Pistachio cake base:
- Preheat oven to 360º F/ 180º C. Line a 7 inch/ 18 cm baking pan with a circle of parchment paper. Grease it well inside.
- In a bowl combine flour, baking soda, baking powder and salt.
- In a large mixing bowl cream butter and sugar with an electric mixer at high speed. Add eggs, one by one, and yogurt. Mix until homogeneous. Add the dry ingredients and mix carefully with a rubber spatula until combined. Fold in the ground pistachio until just absorbed in the batter.
- 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 the oven and let cool for 5-10 minutes in the pan, before transferring it to a wire rack to cool completely.
Lemon cake base:
- Preheat oven to 360º F/ 180º C. Line a 7 inch/ 18 cm baking pan with a circle of parchment paper and grease it well inside.
- In a bowl combine flour, baking soda, baking powder and salt.
- In a large mixing bowl combine olive oil and sugar and beat with an electric mixer until homogeneous. Add eggs, lemon zest and yogurt and mix well. Using a rubber spatula, fond in the dry ingredients. Mix carefully until absorbed.
- 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 the oven and let cool for 5-10 minutes in the pan, before transferring it to a wire rack to cool completely.
Apricot mascarpone frosting:
- In a large bowl combine the mascarpone with the apricot marmalade. Beat with an electric mixer at high speed for 2-3 minutes, until well combined.
- In a separate bowl whip the cream until soft peaks form.
- Carefully fold the whipped cream into the mascarpone apricot mix.
Apricot Buttercream frosting:
- In a large mixing bowl cream butter and powdered sugar. Add the apricot marmalade. Continue beating until fluffy.
To assemble the cake:
- 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 ⅓ of the mascarpone frosting. Continue the process, alternating pistachio and lemon layers.
- Cover the cake all around with the buttercream frosting.
- Decorate with dried fruits and nuts.
Notes
- You can bake the two cake bases together to save time. Make the first one and refrigerate the batter while preparing the second one. Pour them into the baking pans just before placing them in the oven.
- Store the cake for 2-3 days in the fridge, covered with plastic wrap or portioned in airtight containers.
- I do not recommend this buttercream frosting to be used under fondant as it might cause the fondant to melt.
- You can simplify this cake by preparing only the pistachio layers (two batches) and adding a zest of lemon. To make the cake smaller make one batch of pistachio layer and use only the mascarpone frosting or double the original quantity of the apricot buttercream frosting.
T Gilliam says
Can I use fresh apricots instead of dried?
Daniela Lambova says
I haven't tried it with fresh apricots but it might be possible. I would estimate double quantity of fresh fruit with 1-2 tbsp sugar and no water. But since I have not tested it, I am not sure how long it should cook to become like marmalade.
Jane @ LittleSugarSnaps says
Such a beautiful cake. I just love those colours and flavours
Daniela says
Thank you, Jane!