Delectable Apricot and Pistachio Cake with Vanilla Infused Batter

This Apricot and Pistachio Cake is a delightful combination of moist, buttery cake topped with sweet, juicy apricots and a sprinkle of crushed pistachios. The cake is infused with vanilla, adding a rich aroma and flavor that perfectly complements the tartness of the apricots. It’s a simple yet elegant dessert that is sure to impress.

Why You’ll Love This: This cake is a perfect blend of flavors and textures. The soft, buttery cake is light and moist, while the apricots provide a burst of freshness with every bite. The optional pistachios add a delightful crunch and a nutty flavor that enhances the overall taste. This cake is easy to make and is a wonderful way to enjoy fresh apricots in season.

Perfect Occasion: This Apricot and Pistachio Cake is ideal for afternoon tea, brunch, or as a dessert for any gathering. Its elegant appearance makes it suitable for special occasions like birthdays or anniversaries. It’s also a wonderful treat to enjoy during apricot season, highlighting the fruit’s natural sweetness.

Decoration Tips: For a beautiful presentation, dust the cake with powdered sugar just before serving. You can arrange additional fresh apricot slices and sprinkle more crushed pistachios on top for added visual appeal. A dollop of whipped cream or a scoop of vanilla ice cream on the side can make this dessert even more indulgent.


For the Cake:

  • 3 medium eggs
  • 1 teaspoon vanilla extract
  • 160g softened butter
  • 160g caster sugar
  • 160g plain flour
  • 5g baking powder

For the Topping:

  • Fresh apricots, sliced
  • Crushed pistachios (optional)
  • Powdered sugar for dusting (optional)


  1. Prepare the Oven and Pan:
    • Preheat your oven to 160°C (fan-assisted).
    • Grease and line a 7-inch cake tin with parchment paper.
  2. Make the Batter:
    • In a large mixing bowl, cream the softened butter and caster sugar together until the mixture is light and fluffy. This should take about 5 minutes.
    • Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
    • Mix in the vanilla extract.
  3. Combine Dry Ingredients:
    • Sift the plain flour and baking powder together.
    • Gradually add the flour mixture to the wet ingredients, mixing gently until you have a smooth, soft batter.
  4. Assemble the Cake:
    • Pour the batter into the prepared cake tin and spread it out evenly.
    • Arrange the sliced apricots on top of the batter.
    • Sprinkle with crushed pistachios if desired.
  5. Bake the Cake:
    • Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Cool and Serve:
    • Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
    • Once cooled, transfer the cake to a serving plate and dust with powdered sugar if desired.

Enjoy this delightful Apricot and Pistachio Cake, a perfect blend of moist cake, fresh apricots, and crunchy pistachios!

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