Lemon pistachio cake with apricot frosting

This is a real masterpiece of a cake! Full of wonderful flavors: pistachio, lemon and apricot, it will satisfy all your senses.

Total 3

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.

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.

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.

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.

In a large mixing bowl cream butter and powdered sugar. Add the apricot marmalade. Continue beating until fluffy.

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.

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.

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