Apricot & Pistachio Cake Serving Size - 10 Prepared By - Ellice & Monty Recipe Rating
			1/2 cup ready to eat apricots Finely grated rind and juice of 1 large orange 6 oz. butter 3/4 cup plus 2 Tbsp. superfine sugar 4 eggs separated 1 2/3 cups fine ground semolina 1 scant cup ground almonds SYRUP: 3/4 cup Greek honey 1/3 cup orange juice 2 tsp. lemon juice TOPPING: 1 1/4 cup authentic Greek Yogurt 1/3 cup shelled unsalted pistachio nuts, chopped
			Put the apricots, orange rind, and juice into a bowl and let soak for 12 hours. Transfer the apricots and juice to a food processor and blend until smooth. Grease and line a round 9-inch cake pan with removable sides with wax paper. Put the butter and sugar in a large bowl and beat together until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the semolina and ground almonds and mix together. Fold in the apricot puree. Whisk the egg whites until stiff, and then fold into the mixture. Turn the mixture into the prepared pan and bake in a preheated oven, 350 degrees, for about 45 minutes until light golden brown and firm to touch. Meanwhile make the syrup. Put the honey, orange juice and lemon juice in a saucepan, bring to a boil, then simmer for 2-3 minutes, until combined. Set aside. When the cake is cooked, let stand in the pan for 5 minutes, then remove from the pan and place on a wire rack, set over a cookie sheet. Prick the top of the cake all over with a skewer. If necessary, reheat the syrup. Spoon the hot syrup over the warm cake and leave on the wire rack to cool. When the cake is cool, remove from the pan. Just before serving, spread the yogurt over the cake and sprinkle with the pistachio nuts.