Apricot and pistachio cake

Ingredients for 1 servings:

• 100 g apricot(s), dried
• 1 large orange(s) (organic), zest and juice
• 175 g butter
• 175 g sugar, fine
• 4 egg yolks
• 4 egg whites
• 225 g semolina, finely ground
• 100 g ground almonds
• 150 g honey, preferably Greek
• 100 ml orange juice
• 2 tsp lemon juice
• 300 g yogurt, Greek
• 50 g chopped pistachios

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 15 minutes

Made according to a Greek recipe. Absolutely moist and not too sweet! A delight!

For the pastry, first place the dried apricots in a bowl with the orange zest and orange juice (a smaller bowl will suffice). Let it soak for 12 hours. Then blend everything with a mixer until it forms a smooth mixture (like a purée). Preheat the oven to 180°C and grease a 23 cm cake pan with a removable ring. Mix the butter and sugar in a large bowl until the mixture is light and fluffy (best done with a mixer). Now add the egg yolks (we’ll need the egg whites later) one at a time, mixing well. Add the semolina and almonds and mix well. Now fold in the apricot puree. Beat the egg whites until stiff peaks and fold them in as well. Now transfer the mixture to the baking pan and bake in the oven for 45 minutes, until the cake is golden brown and firm to the touch. In the meantime, you can prepare the syrup. To do this, bring the honey, orange juice, and lemon juice to a boil in a pan and simmer for 2-3 minutes until well blended. Then set aside. When the cake is done, let it rest in the pan for another 5 minutes, then place it on a wire rack over a cookie sheet. Pierce the cake all over with a skewer, including the edges. If necessary, reheat the syrup and then spread it generously over the cake with a spoon. Let the cake cool slightly. Just before serving, spread the yogurt on top and sprinkle with the pistachios.