Moist Apricot and Pistacchio Cake

250g Dried Apricots

200g Raw Shelled Pistacchios

180g Sugar

85g Butter

4 eggs

150g Self Raising Flour

1 tsp grated Lemon Rind

1 tsp bicarbonate of soda

3/4cup hot water

 

1/4 Golden Syrup

3 Tbsp Cointreau or Grand Marnier

Place apricots in a small bowl, pour hot water over and stand for few minutes.

Preaheat oven to 170c. Butter and flour a 9 inch cake tin.

Put 200g Pistacchios  in a food processor,  and process till well ground.  Transfer nuts to a bowl, add softened apricots and hot water mixture to porocessor and whizz for few seconds till you have a creamy mixture.  Add chopped butter and sugar and give some pulses till combined. Add eggs all at once and pulse again.   Add sifted flour, grated lemon rind, bicarbonate of soda and ground pistacchios and process for approx 20 seconds or till you  have an even cake mixture.  Do not over mix.  Pour mixture into prepared tin, and bake fro 30 minutes or until cake is cooked through, springy to the touch and skewer comes out clean when inserted in the centre.

Meanwhile heat the golden syrup and cointreau for just 1 minute  till syrup is warm and bubbly. 

Remove cake from oven, turn onto a wire rac, leave upside down, and spoon over the syrup. When completely cold turn over to a serving plate.  Will keep well for 1 week.