Apricot And Marzipan Cake

• 225 g butter, softened and chopped
• 225 g plain flour
• 2 tsp baking powder
• 100 g marzipan, finely diced
• 150 g caster sugar
• 1/2 tsp vanilla extract
• 1/2 None lemon, zest only
• 3 None medium eggs
• 8 None ripe apricots
• 5 tbsp apricot jam
• 3 tbsp pistachio nuts, chopped

1. To prepare the apricots, place them in a bowl and cover with boiling water. Leave them for 1 min, then lift them out with a spoon. Peel and halve them, then remove the stone.
2. Preheat oven to 350u0b0F. For the batter, sift the flour and baking powder into a food processor. Add the sugar, butter, marzipan, vanilla extract, lemon zest and eggs, then process until smooth. Grease and flour a 10 inch springform cake pan, add the batter and smooth the top. Press the apricot halves into the top of the batter, round side down and bake for 40-45 mins. Remove from the oven, loosen the pan and cool on a wire rack.
3. Meanwhile, heat the apricot jam in a small saucepan until liquid. Lift the cake out of the pan and brush the top with the warm jam. Sprinkle with the chopped pistachios and serve.

butter, flour, baking powder, caster sugar, vanilla, lemon, eggs, apricots, apricot, pistachio nuts

Taken from recipes-plus.com/api/v2.0/recipes/24587 (may not work)