This juicy cake simply smells like typical Greek flavors. The taste is very rich, rich, the consistency is airy, pleasant. Top of the cake is topped with Greek yogurt and sprinkled with pistachios.
It is necessary
- For the test:
- - 250 g semolina;
- - 175 g each sugar, butter;
- - 100 g of dried apricots, peeled ground almonds;
- - zest and juice of 1 orange;
- - 4 eggs.
- For syrup:
- - 150 ml of honey;
- - 100 ml of orange juice;
- - 2 teaspoons of lemon juice.
- To cover:
- - 200 g of Greek yogurt;
- - 60 g of peeled unsalted pistachios.
Instructions
Step 1
Soak dried apricots for 12 hours in orange juice mixed with grated zest. Grind the apricots with the zest in a blender until smooth and puree.
Step 2
Grease a baking dish and cover the bottom with baking paper. Preheat the oven to 180 degrees. Divide the eggs into whites and yolks.
Step 3
In a deep bowl, beat softened butter and sugar until frothy, add egg yolks, mix well. Stir in semolina with ground almonds and apricot puree.
Step 4
Add a pinch of salt to the chilled egg whites, beat on a high mixer speed. Stir in the fluffy proteins very gently into the dough. Transfer it to a mold, place in the oven and bake at the indicated temperature for about 45 minutes.
Step 5
Prepare the syrup: in a saucepan, bring the orange and lemon juice to a boil, dissolve the liquid honey in it, let it simmer for 3 minutes so that the ingredients mix completely. Set aside.
Step 6
Leave the finished cake in the pan for 5 minutes. Then turn it over onto the wire rack, stick it with a toothpick over the entire surface of the pie and pour over the warm syrup. Let cool completely.
Step 7
Before serving, brush the top of the pie with Greek yogurt (it should be unsweetened) and sprinkle with chopped unsalted pistachios on top. The apricot pie with pistachios is ready.
