Apricot Cake- serves 6 - Adapted from Recipes from an Italian Summer. IngredientsGenerous 1 cup (2 sticks) butter, plus extra for greasing Procedure1. Preheat the oven to 375°F. Grease and flour a 9-inch cake pan. Put the apricots in a bowl, pour in boiling water to cover, and let stand for 15 seconds, then drain. Peel off the skins, halve, and remove the pits, then cut each half into 2 pieces. 2. Beat together the butter and sugar in a bowl until creamy, then fold in the eggs, one at a time. 3. Sift the flour over the mixture and stir in, then stir in the apricots. Dissolve the baking powder a little lukewarm water and add to the mixture. 4. Pour the batter into the prepared pan, sprinkle with the pistachios, and bake fore 1 hour, until risen and golden. Let stand in the pan for 5 minutes, then transfer to a wire rack to cool. |
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