I have a fond travel memory of juicy ripe apricots. The best ones I’ve ever eaten were bought off a street vendor in Istanbul. I was starving after running all over the city and skipping all meals that day. The vendor handed me a paper cone full of these gorgeous globes. So soft and fragrant in my hands. When I close my eyes, I can still summon their deep flavor.
The apricot print kitchen towel featured in these pictures was purchased in Dürnstein, the apricot capital of Austria. A fairytale city on the banks of the Danube River. On my visit, I sampled all types of apricot products, including brandy and liqueurs. I found apricot kernels that were either roasted, salted, or chocolate-covered. Wowza. All these lovely travels run through my head as I mix up this Apricot Marzipan Pistachio Gugelhupf.
This Apricot Marzipan Pistachio Gugelhupf has a layer of fresh sugared apricots in a light, moist cake. Pieces of raw marzipan and pistachios join the party. The cake has a simple powdered sugar-orange juice glaze. A sprinkle of raw chopped pistachios adds a finishing touch. In addition, a bit of orange food coloring tints the glaze. However, that step is optional.
Surprisingly, for all that jazz, this dessert is not too sweet. If you cannot find marzipan for this recipe, no worries. I have included a recipe for homemade marzipan below. It is so easy to whip this up at home.
Marzipan Apricot Pistachio Gugelhupf
Ingredients
- 1+1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 6 fresh apricots
- 4 tablespoons plus 1/2 cup white granulated sugar divided
- 2 large eggs
- pinch salt
- 1/2 cup unsalted butter room temperature
- 4 tablespoons milk
- 4 oz raw marzipan chopped into small pieces (see recipe below for homemade)
- 2 cups powdered sugar
- 2-3 tablespoons orange juice
- A few drops of orange food coloring optional
- 1/4 cup chopped unsalted pistachios
Instructions
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Preheat oven to 350 degrees F.
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Grease and flour a 9" bundt pan.
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In a separate bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
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Bring a small pot of water to a boil and blanch the apricots (boil apricots for 2 minutes, then transfer them to a bowl of ice water)
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Peel the apricots, discard the pits, and cut the fruit flesh into small pieces.
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Toss the apricot pieces with 2 tablespoons of the granulated sugar and set aside. Let cool completely.
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Separate the eggs. Beat the egg whites with a pinch of salt. When the mixture becomes foamy, add 2 tablespoons of sugar. Stop the mixer when stiff peaks form.
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Separately, beat the rest of the sugar together with the butter until creamy (about 3 minutes on medium-high speed)
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Beat in the egg yolks. Stop the mixer, scrape down the sides of the bowl, and beat again for a few seconds.
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Beat in half the combined dry ingredients. Mix in the milk and then beat in the other half of the dry ingredients.
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Scrape down the sides of the bowl and beat again for a few seconds.
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Fold in the egg white mixture and then gently mix in the marzipan pieces.
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Pour half the batter into the prepared Bundt pan.
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Distribute the sugared apricots over the top of the batter and pour the rest of the batter over the apricots.
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Place the pan in the oven and bake for 30 minutes.
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Check the cake; if the top is nicely browned but a knife inserted in the middle does not come out clean. Cover the top of the cake with aluminum foil and bake for another 10 minutes.
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Remove the pan from the oven and let the cake cool in the pan for 15 minutes.
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Remove the cake from the pan and transfer to a wire rack placed over a baking sheet lined with parchment paper, and let cool completely.
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Whisk together the orange juice and powdered sugar, one tablespoon at a time, until the mixture becomes the consistency of a pourable glaze. Add more orange juice or water if the glaze is too thick.
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Pour the glaze over the top of the cake. Sprinkle the chopped pistachios over the wet glaze.
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When the glaze has hardened, transfer the cake to a serving platter. Cut and serve.
Homemade Marzipan Recipe
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure almond extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
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If you are using almond flour, skip the next two steps.
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**To blanch raw almonds, boil them for one minute. Rinse immediately in a colander with cold water. Squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
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Add the almond flour and powdered sugar to the food processor and pulse until combined. I like to take out the blade and use a whisk to break up any lumps. Replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor. If it is too wet and sticky, sprinkle powdered sugar over the mixture a little at a time. Knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
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Wrap tightly in plastic cling film. Store in a ziplock bag.
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So, do you like this Apricot Marzipan Pistachio Gugelhupf? Then also check out some of these other delicious recipes:
BLUEBERRY BROWN SUGAR BUCKWHEAT GUGELHUPF
A CHEESEBURGER FOR A CROWD
SPINACH LEMON SUNFLOWER GUGELHUPF
