Pistachio Apricot Bundt cake

Name: Pistachio Apricot Bundt cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 200 g Soft Apricots; 60 g Pistachio kernels; 250 g Butter or margarine; 150 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 200 ml Multivitamin Buttermilk; 7-10 Tbsp Sucre glace et amandes de pistaches moulues; 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

200 g Soft Apricots
60 g Pistachio kernels
250 g Butter or margarine
150 g Sugar
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
500 g Flour
1 package Baking Powder
200 ml Multivitamin Buttermilk
7-10 Tbsp Sucre glace et amandes de pistaches moulues
7-10 Tbsp Fat and flour

Directions

1
Dice the apricots. Coarsely chop the pistachios. Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the fat egg mixture. Stir in buttermilk. Add apricots and pistachios to the dough.
2
Grease a ring cake tin (2 litres capacity) and sprinkle with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Remove from oven and let rest on a cake rack for about 10 minutes. Then turn out and let it cool down completely. Sprinkle with icing sugar and pistachios
3
waiting time approx. 2 hours