Citrus Bliss Pistachio Cake with Apricot Jam and Honeyed Cream Cheese Frosting

Name: Citrus Bliss Pistachio Cake with Apricot Jam and Honeyed Cream Cheese Frosting
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: American
Ingredients: 1. 2 ¼ cups all-purpose flour; 2. 2 tsp baking powder; 3. ½ tsp of baking soda; 4. ¾ cup shelled pistachios, finely ground (use a food processor); 5. ½ tsp salt; 6. 1 ½ cups granulated sugar; 7. ¾ cup unsalted butter, softened; 8. 4 large eggs; 9. Zest and juice of 1 orange; 10. 1 tsp ground cardamom; 11. 1 cup milk; 1. 4 cups fresh apricots, pitted and chopped; 2. 3 cups granulated sugar; 3. Juice of 1 lemon; 4. 1 teaspoon lemon zest (optional); 5. 1 teaspoon ground cinnamon; 6. ¼ teaspoon ground ginger; 7. Pinch of ground nutmeg; 1. 16 oz (454g) cream cheese, softened; 2. 1 cup (2 sticks) unsalted butter, softened; 3. ½ cup honey; 4. Seeds scraped from 1 vanilla bean (or 1 additional teaspoon of vanilla extract); 5. 1 tsp vanilla extract; 6. 1.5 tbsp meringue powder; 7. 8 cups powdered sugar

27 steps

Prep:1hCook:1h

Indulge in my 'Citrus Bliss Pistachio Cake.' Infused with the vibrant essence of oranges and the nutty goodness of pistachios, this cake is a delightful journey for your taste buds. As if that wasn't enough, we've added a touch of apricot magic, elevating each bite to a whole new level of deliciousness. And don't even get us started on the honeyed cream cheese frosting that crowns this masterpiece – it's like a velvety cloud of sweetness. It's not just a cake; it's a symphony of citrus, nuts, and honey that will make your taste buds sing with delight."

Updated at: Thu, 17 Aug 2023 02:43:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

119

High

Nutrition per serving

Calories1174.6 kcal (59%)

Total Fat49.2 g (70%)

Carbs181.1 g (70%)

Sugars157.6 g (175%)

Protein10.1 g (20%)

Sodium374.5 mg (19%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Step 2

2. In a bowl, whisk together the modified amount of all-purpose flour (2 ¼ cups), baking powder, salt, and ground cardamom. Mix in the finely ground pistachios (3/4 cup). Set aside.

Step 3

3. In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.

Step 4

4. Beat in the eggs, one at a time, followed by the zest of 1 orange.

Step 5

5. Gradually add the dry flour mixture with ground pistachios, alternating with the milk (1 cup). Mix until just combined.

Step 6

6. Divide the batter evenly among the prepared pans and smooth the tops.

Step 7

7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 8

8. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 9

1. Wash the apricots thoroughly, remove the pits, and chop them into small pieces.

Step 10

2. In a large pot, combine the chopped apricots, granulated sugar, lemon juice, and optional lemon zest. Mix well to combine.

Step 11

3. Add the ground cinnamon, ground ginger, and a pinch of ground nutmeg to the mixture. Stir to evenly distribute the spices.

Step 12

4. Place the pot over medium heat and bring the mixture to a boil. Stir frequently to prevent sticking and burning.

Step 13

5. Once the mixture comes to a boil, reduce the heat to medium-low and let it simmer. Continue to stir occasionally as the apricots break down and release their juices.

Step 14

6. Allow the jam to cook for about 20-30 minutes, or until it thickens. You can check the consistency by placing a small amount on a cold plate – it should gel and not be runny.

Step 15

7. If you prefer a smoother jam, you can use a potato masher or an immersion blender to break down any larger pieces of fruit.

Step 16

8. Once the jam reaches the desired thickness, remove the pot from the heat.

Step 17

9. While the jam is still hot, carefully ladle it into clean and sterilized glass jars, leaving about ¼ inch of headspace at the top.

Step 18

10. Wipe the rims of the jars clean to ensure a good seal, then place sterilized lids and bands on the jars.

Step 19

11. Process the jars in a water bath canner for 10-15 minutes, depending on your altitude, to ensure proper sealing. Alternatively, you can refrigerate the jam if you plan to use it within a few weeks.

Step 20

12. Allow the jars to cool completely before checking the seals. The lids should be slightly concave and not pop up when pressed in the center.

Step 21

13. Store the sealed jars of spiced apricot jam in a cool, dark place. Unsealed jars can be refrigerated and used promptly.

Step 22

1. In a mixing bowl, combine the softened cream cheese and unsalted butter. Use a hand mixer or stand mixer to beat them together until smooth and well combined.

Step 23

2. Gradually add the honey, vanilla bean seeds, and vanilla extract to the cream cheese and butter mixture. Continue to beat on medium speed until the ingredients are fully incorporated and the mixture is creamy.

Step 24

3. Gradually add the powdered sugar, meringue powder, about 1 cup at a time, while continuing to mix on low speed. Scrape down the sides of the bowl as needed.

Step 25

4. Once all the powdered sugar is added, increase the mixer speed to medium-high and beat for an additional 2-3 minutes until the frosting is light and fluffy.

Step 26

5. The addition of meringue powder helps stabilize the frosting, giving it a firmer consistency that holds its shape well. Meringue powder contains dried egg whites, which contribute to better structure and stability.

Step 27

6. Taste the frosting and adjust the sweetness if necessary. If you prefer a stronger honey or vanilla flavor, you can adjust the quantities accordingly.