Pistachio Cake with Roasted Rhubarb and Apricots

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pistachio cake with apricots and rhubarb

Pistachio Cake with Roasted Rhubarb and Apricots

Course: Breakfast & Brunch, Sweets
Sweets Sub-Category: Cakes
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 tbsp Sugar

Pistachio Cake

  • 1 1/2 cup 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 oz Melted butter
  • 4 Eggs
  • 1 tsp Vanilla extract
  • 1 cup Buttermilk

Instructions

Roasted Stone Fruit Topping

  • 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.
  • Place the fruit on a parchment-paper lined cookie sheet and sprinkle with sugar. Roast for about 20 minutes.

Pistachio Cake

  • Place your sugar and pistachios in a food processor and blend until the pistachios are finely ground.
  • 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.
  • 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 at 350F for about 40 minutes, or until just bouncing back in the middle.
  • To serve: slice the cake and top with roasted fruit.