Cook The Book: Apricot Cake

1. 1

   Preheat the oven to 375u00b0F. Grease and flour a 9-inch cake pan. Put the apricots in a bowl, pour in boiling water to cover, and let stand for 15 seconds, then drain. Peel off the skins, halve, and remove the pits, then cut each half into 2 pieces.

2. 2

   Beat together the butter and sugar in a bowl until creamy, then fold in the eggs, one at a time.

3. 3

   Sift the flour over the mixture and stir in, then stir in the apricots. Dissolve the baking powder a little lukewarm water and add to the mixture.

4. 4

   Pour the batter into the prepared pan, sprinkle with the pistachios, and bake fore 1 hour, until risen and golden. Let stand in the pan for 5 minutes, then transfer to a wire rack to cool.

* Per serving · 4 servings · Values may vary.