Moist Pistachio & Apricot Cake with Pistachio Buttercream and White Chocolate Glaze

This Pistachio & Apricot Cake is a moist, flavorful dessert that combines the sweetness of apricot with the richness of pistachio buttercream. Perfect for any occasion, it features GOOD GOOD Apricot Jam and GOOD GOOD Choco White Spread for a low-sugar twist on a classic cake.

The recipe includes a light and fluffy cake base infused with apricot jam, complemented by a creamy pistachio buttercream made with Wonderful Pistachios No Shells Sweet Cinnamon. A layer of GOOD GOOD Choco White Spread finishes the cake with a delicate touch.

The result is a decadent, healthier dessert that is sure to impress. Perfect for those who love to enjoy a guilt-free treat that tastes indulgent.

• ½ cup melted/softened unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1⅓ cups all-purpose flour
• 1¼ tsp baking powder
• ½ tsp salt
• ½ cup whole buttermilk (½ tbsp vinegar + ~½ cup milk)
• 1 12 oz jar GOOD GOOD Apricot Jam
• Pistachio Buttercream using Wonderful Pistachios No Shells Sweet Cinnamon (recipe follows)
• 1 12 oz jar GOOD GOOD Choco White Spread

Instructions

1. Preheat the oven to 350°F. Grease (I used olive oil) a tall-sided 9-inch round cake pan.
2. In the bowl of a stand mixer with the paddle attachment, beat butter and sugar at medium speed until fluffy(~3min) stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk (we made own buttermilk with ½ tbsp vinegar in a measuring cup, then adding milk until it reaches the ½ cup mark), beginning and ending with flour mixture, beating just until combined after each addition.
4. Gently fold about ¾ jar of GOOD GOOD Apricot Jam into batter. Spoon batter into prepared pan.
5. Bake until a wooden pick inserted in the center comes out clean, ~40 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
6. Using a serrated knife, cut the cake in half horizontally. Spread about ¾ cup Pistachio Buttercream onto one cake layer. Using a pastry bag, pipe about ½ cup Pistachio Buttercream in a circle around edge of frosted cake layer. Spoon remaining ~¼ jar Apricot Jam onto cake layer, and top with remaining cake layer. Freeze for 15 minutes.
7. Spread remaining Pistachio Buttercream on top and sides of cake. Pour GOOD GOOD Choco White Spread over top of cake for decoration.
8. Refrigerate until chocolate is set, about 15 minutes.

Pistachio Buttercream
Ingredients

• 1 cup Wonderful Pistachios No Shells Sweet Cinnamon
• ~1 tbsp olive oil
• 2 cups confectioners’ sugar
• ¾ cup melted unsalted butter
• 1 tbsp whole milk

Instructions

1. In the bowl of a food processor or blender, place pistachios and oil; pulse until a thick paste forms, about 5 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat pistachio paste, confectioners' sugar, butter, and milk at medium-low speed until light and fluffy, 2 to 3 minutes. Use immediately or refrigerate for up to 2 days.