This Almond Pistachio Cake is a decadent dessert that combines the nutty flavors of almonds and pistachios with a citrusy twist from Triple Sec liqueur. The cake is topped with a glossy apricot glaze and a crunchy pistachio-almond mixture, creating a perfect balance of sweetness, nuttiness, and texture. Ideal for special occasions, this cake is both gluten-free and versatile, with easy substitutions available for dietary needs. Whether served as a dessert after dinner or enjoyed with tea, this cake will surely impress your guests.
Ingredients
For the Cake:
- 60g (¼ cup) sugar
- 4 eggs
- 60g (¼ cup) butter, softened (or quality margarine or deodorized coconut oil for dairy-free version)
- 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)
For the Apricot Glaze:
- 2 tablespoons apricot jam (or another yellow fruit jam)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Grease a 20 cm (8-inch) cake pan with butter or oil and line it with parchment paper to ensure the cake does not stick during baking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes light and fluffy. This step incorporates air into the batter, ensuring a light and airy cake. Add the softened butter (or margarine/coconut oil) and mix well. Once the butter is fully blended in, pour in the Triple Sec liqueur and stir until fully combined. The Triple Sec adds a refreshing citrus flavor to the cake, enhancing the overall taste.
Step 3: Incorporate the Dry Ingredients
In a separate bowl, mix the ground almonds and starch. Gently fold this mixture into the wet ingredients, stirring until the batter is smooth and well-combined. The starch will help bind the ingredients, while the ground almonds provide a nutty texture to the cake.
Step 4: Bake the Cake
Pour the batter into the prepared cake pan and use a spatula to smooth the top. Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last few minutes of baking to ensure it doesn’t dry out.
Step 5: Prepare the Topping
While the cake is baking, chop the pistachios and almonds, and mix them with the granulated sugar. Set aside. This mixture will add a crunchy, sweet topping to the cake once it’s finished baking.
Step 6: Warm the Apricot Jam
In a small bowl, warm the apricot jam slightly to make it easier to spread. You can do this by microwaving it for 10-15 seconds or heating it gently on the stovetop.
Step 7: Finish the Cake
Once the cake is baked, let it cool in the pan for about 10 minutes. Do not remove it from the pan yet. After it has cooled slightly, spread the warmed apricot jam evenly over the top of the cake. Sprinkle the pistachio-almond-sugar mixture on top of the jam. This creates a beautiful and flavorful topping.
Step 8: Cool and Serve
Allow the cake to cool completely before removing it from the pan. Slice and serve once the cake has fully cooled to allow the flavors to meld together.
Cooking Tips
- Texture Variations: Ground almonds give the cake a slightly coarse texture, but you can use almond flour for a finer, smoother crumb if desired.
- Triple Sec: This liqueur adds a citrusy depth to the cake, but you can experiment with other liqueurs such as Grand Marnier or Cointreau for different flavors.
- Do Not Overbake: Keep an eye on the cake during the last few minutes of baking to ensure it remains moist. Overbaking can cause the cake to become dry.
- Room Temperature Ingredients: Make sure the butter is softened and the eggs are at room temperature. This helps them blend together more easily, resulting in a smoother batter.
- Apricot Jam: Warming the jam slightly will make it easier to spread and ensure a smoother glaze.
Nutritional Benefits
- Almonds: Rich in healthy fats, protein, and fiber, almonds are a great source of heart-healthy nutrients.
- Pistachios: Packed with antioxidants, healthy fats, and protein, pistachios offer numerous health benefits, including promoting heart health.
- Eggs: A great source of high-quality protein and essential vitamins such as B12 and D.
- Triple Sec: Offers a subtle citrus flavor without adding many calories or sugar, enhancing the overall taste of the cake.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-free: When using cornstarch, potato starch, or arrowroot, this cake is naturally gluten-free.
- Dairy-free: For a dairy-free option, substitute butter with margarine or deodorized coconut oil.
- Low-sugar: You can substitute the sugar with a sugar substitute if you prefer a lower sugar option.
Nutritional Facts (per slice)
- Calories: 210 kcal
- Carbohydrates: 20g
- Protein: 6g
- Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 80mg
- Sodium: 50mg
- Fiber: 2g
- Sugar: 15g
Storage
- 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. Let the cake come to room temperature before serving for the best flavor and texture.
- Freezer: This cake can be frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and foil. Thaw at room temperature before serving.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake in advance. Store it in an airtight container and frost it with the apricot glaze and nut topping just before serving.
Can I use a different liqueur?
Absolutely! While Triple Sec gives a distinct citrusy flavor, you can experiment with other liqueurs like Grand Marnier, Cointreau, or Amaretto for different flavor profiles.
Can I make this cake dairy-free?
Yes! Simply replace the butter with a dairy-free option like margarine or coconut oil. Ensure that the apricot jam you use is also dairy-free.
How can I make this cake lower in sugar?
You can substitute the sugar with a sugar alternative, such as stevia or erythritol, to make this cake lower in sugar.
Conclusion
This Almond Pistachio Cake with Triple Sec and Apricot Glaze is a delicious, nutty dessert that’s perfect for any occasion. The combination of ground almonds and pistachios creates a satisfying texture, while the Triple Sec liqueur adds a citrusy depth that pairs beautifully with the apricot glaze. Whether you serve it at a dinner party or enjoy a slice with your afternoon tea, this cake is sure to impress with its flavors and elegance. With options for gluten-free, dairy-free, and low-sugar versions, it’s a versatile dessert that can cater to a variety of dietary preferences.