Pistachio Cake with Roasted Rhubarb and Apricots

There’s enough mouth-puckering tartness in the roasted fruit that top this cake to pair beautifully with the sweet, earthy pistachio-rich loaf cake. We serve this dessert (or breakfast…or snack…) with a dollop of whipped cream with a touch of vanilla extract, but ice cream will do in a pinch.

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Ingredients

Roasted Stone Fruit Topping

4 Apricots
3-4 stalks Rhubarb
2 Tbsps Sugar

Directions

  1. Preheat oven to 350F. Cut and pit the apricots. Slice each into eights. Trim off the green parts of your rhubarb stalks and cut the stalks lengthwise, then cutting the long halves into 3" strips.
  2. Place the fruit on a parchment-paper lined cookie sheet and sprinkle with sugar. Roast for about 20 minutes.

Pistachio Cake

1-1/2 cups Sugar
1/3 cup Pistachios
1 cup All purpose flour
3/4 cup Whole wheat flour
1/2 tsp Baking soda
1 tsp Salt
3/4 cup Olive oil
2 ounces Melted butter
4 Eggs
1 tsp Vanilla extract
1 cup Buttermilk
  1. Place your sugar and pistachios in a food processor and blend until the pistachios are finely ground.
  2. In a small bowl, whisk together the flours, baking soda and salt. In a larger bowl, whisk together the pistachio sugar, olive oil, butter, eggs, vanilla and buttermilk.
  3. Pour the dry ingredients over the wet and whisk until just combined. Line a 9" loaf pan with parchment paper and pour batter in. Bake for 40 minutes, or until just bouncing back in the middle.
  4. To serve: slice the cake and top with roasted fruit.