Apricot Daisy Cake

• None None Butter, for greasing pan
• 1 cup all-purpose flour, plus more for dusting
• 9 oz marzipan, diced
• 1 None vanilla pod, halved lengthways, seeds scraped out
• 9 None eggs, 8 separated
• 3/4 cup sugar
• 2 tsp baking powder
• 1/2 cup cornstarch
• 14-15 oz can apricot halves, drained, 3 cut into wedges and set aside, remainder diced
• 1/4 cup apricot jam
• 3 tbsp chopped pistachios
• 2 oz white chocolate

1. Preheat the oven to 325u0b0F. Grease a 10-inch daisy-shaped cake pan and dust with flour, knocking out the excess. Beat the marzipan, vanilla seeds, whole egg, egg yolks, half the sugar (1/4 cup plus 2 tbsp), and a pinch of salt until fluffy.
2. In a separate bowl, beat the egg whites and remaining sugar until forming stiff peaks. Gently fold into the marzipan mixture. Sift together the baking powder, cornstarch, and 3/4 cup flour and fold in. Toss the diced apricots in remaining flour and fold into the batter.
3. Pour batter into the prepared pan and bake for 50 mins, or until a skewer comes out clean, covering with kitchen foil for the last 20 mins if the cake is browning too quickly. Turn out on to a wire rack and allow to cool.
4. Heat the jam in a saucepan and strain through a sieve. Brush over the cake. Arrange the apricot wedges in a circle in the middle of the cake. Stick 2 tbsp pistachios around the bottom of the cake. Allow to dry.
5. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spoon into a zip-top bag or piping bag and cut off a small corner. Pipe around the petals of the daisy. Sprinkle the remaining pistachios over the center of the cake. Allow to dry.

butter, flour, vanilla pod, eggs, sugar, baking powder, cornstarch, apricot halves, apricot jam, pistachios, white chocolate

Taken from recipes-plus.com/api/v2.0/recipes/26433 (may not work)