Almond Pistachio Cake With Triple Sec And Apricot Glaze

Almond Pistachio Cake with Triple Sec and Apricot Glaze

Table of Contents

- 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)

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.
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.
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.
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.
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.
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.
Cool and serve:
- - Allow the cake to cool completely before removing it from the pan. Slice and serve!

- 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.

- 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.

- 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.

- 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.

- 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.