Almond Pistachio Cake with Triple Sec and Apricot Glaze

Almond Pistachio Cake with Triple Sec and Apricot Glaze

Ingredients:

• • 60g (¼ cup) sugar

• • 4 eggs
  • 60g (¼ cup) butter, softened (or quality margarine or deodorized coconut oil)
  • 50ml (1 liqueur glass) Triple Sec liqueur

• • 125g (1 cup) ground almonds (or almond flour)
  • 60g (½ cup) starch (cornstarch, potato starch, or arrowroot)
  • 15g (1 tablespoon) pistachios, chopped

• • 15g (1 tablespoon) almonds, chopped
  • 15g (1 tablespoon) granulated sugar (for topping)
  • 2 tablespoons apricot jam (or another yellow fruit jam)

Directions:

1. Prepare the oven and pan:
   Preheat the oven to 180°C (350°F). Grease a 20 cm (8-inch) cake pan with butter or oil and line it with parchment paper.
2. Mix the wet ingredients:
   • • In a large bowl, whisk the eggs and sugar together until the mixture is light and fluffy.
     • Add the softened butter and mix until well combined.

    

   • Pour in the Triple Sec liqueur and mix thoroughly.
3. Incorporate the dry ingredients:
   • • Fold in the ground almonds and starch (cornstarch, potato starch, or arrowroot). Stir until the mixture is smooth and all the ingredients are well incorporated.

    

4. Bake the cake:
   • • Pour the batter into the prepared cake pan and smooth the top.
     • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    

5. Prepare the topping:
   • • While the cake is baking, chop the pistachios and almonds, and mix them with the granulated sugar. Set aside.
     • Warm the apricot jam slightly to make it easier to spread.

    

6. Finish the cake:
   • • Once the cake is baked, let it cool in the pan for about 10 minutes. Do not remove the cake from the pan yet.
     • Spread the warmed apricot jam evenly over the top of the cake while it’s still warm.

    

   • Sprinkle the chopped pistachios, almonds, and sugar mixture on top of the jam.
7. Cool and serve:
   • • Allow the cake to cool completely before removing it from the pan. Slice and serve!

    

Serving Suggestions:

• • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Enjoy alongside a hot cup of coffee or tea for an afternoon treat.

• • Pair with a glass of dessert wine for a more indulgent experience.
  • Serve with fresh berries or fruit compote for a fruity contrast.
  • Add a drizzle of chocolate sauce for extra richness.

Cooking Tips:

• • Texture variations: Ground almonds give a slightly coarse texture, but you can use almond flour for a finer, smoother cake.
  • Triple Sec: This liqueur is essential for adding a citrusy depth to the cake, but you can experiment with other liqueurs for different flavors.
  • Do not overbake: Keep an eye on the cake towards the end of the baking time to ensure it doesn’t dry out.

• Room temperature ingredients: Ensure your butter is soft and eggs are at room temperature to help with better incorporation.
• Apricot jam: Warm the jam slightly before spreading to make it easier to coat the cake evenly.

Nutritional Benefits:

• • Almonds are rich in healthy fats, protein, and fiber, which promote heart health and provide sustained energy.

• • Pistachios add a dose of antioxidants, healthy fats, and protein.
  • Eggs provide high-quality protein and essential vitamins like B12 and D.
  • Triple Sec offers a subtle citrus flavor without adding much sugar or calories.

Dietary Information:

• • Vegetarian: This recipe is suitable for vegetarians.
  • Gluten-free option: The cake is naturally gluten-free when using cornstarch, potato starch, or arrowroot.
  • Dairy-free option: Replace butter with margarine or deodorized coconut oil for a dairy-free version.

• Low-sugar option: You can replace the sugar with a sugar substitute of your choice.

Nutritional Facts (per slice, approx.):

• • Calories: 210
  • Carbohydrates: 20g

• • Protein: 6g
  • Fat: 13g
  • Saturated Fat: 4g

• • Cholesterol: 80mg
  • Sodium: 50mg
  • Fiber: 2g

• Sugar: 15g

Storage:

• • Room temperature: Store the cake in an airtight container at room temperature for up to 2 days.
  • Refrigerator: Store in the refrigerator for up to 5-7 days.

• Freezer: The cake can be frozen for up to 3 months. Thaw at room temperature before serving.