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Apricot Marzipan Pistachio Gugelhupf

Marzipan Apricot Pistachio Gugelhupf

Prep Time 40 minutes
Cook Time 40 minutes
Servings 8
Author Lora Wiley-Lennartz

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

  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 9" bundt pan.
  3. In a separate bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
  4. 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)
  5. Peel the apricots, discard the pits, and cut the fruit flesh into small pieces.
  6. Toss the apricot pieces with 2 tablespoons of the granulated sugar and set aside. Let cool completely.
  7. 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.
  8. Separately, beat the rest of the sugar together with the butter until creamy (about 3 minutes on medium-high speed)
  9. Beat in the egg yolks. Stop the mixer, scrape down the sides of the bowl, and beat again for a few seconds.
  10. Beat in half the combined dry ingredients. Mix in the milk and then beat in the other half of the dry ingredients.
  11. Scrape down the sides of the bowl and beat again for a few seconds.
  12. Fold in the egg white mixture and then gently mix in the marzipan pieces.
  13. Pour half the batter into the prepared Bundt pan.
  14. Distribute the sugared apricots over the top of the batter and pour the rest of the batter over the apricots.
  15. Place the pan in the oven and bake for 30 minutes.
  16. 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.
  17. Remove the pan from the oven and let the cake cool in the pan for 15 minutes.
  18. 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.
  19. 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.
  20. Pour the glaze over the top of the cake. Sprinkle the chopped pistachios over the wet glaze.
  21. When the glaze has hardened, transfer the cake to a serving platter. Cut and serve.