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Pistachio & Apricot Sacher Torte

This decadent cake is moist and dense and the perfect wintry showstopper for when you're looking to impress.

Pistachio & Apricot Sacher Torte

Serves 6-8

80g pistachios
¾ cup self raising flour
⅓ cup good quality dutch cocoa powder
½ cup no-sugar-added apricot jam
½ cup rice malt syrup
125g coconut oil
4 eggs, separated
Pistachio nuts, to garnish
Whipped cream, to serve

Ganache
⅓ cup cream
100g good quality 70% cocoa dark chocolate

Preheat oven to 160˚C fan forced. Lightly grease a 20cm round cake pan and line base and sides with baking paper.

Process pistachios until finely chopped. Transfer to a bowl. Add combined sifted flour and cocoa powder.

Combine ¹/³ cup of the jam, malt syrup and coconut oil in a saucepan over a low heat. Cook stirring until melted. Cool slightly.

Add to the flour with lightly beaten egg yolks. Fold until just combined.

Beat the egg whites in a bowl with electric beaters until soft peaks form.

Stir ¹/³ of the egg white into the cake batter. Add remaining and fold in very gently with a spatula. Pour into cake pan.

Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 10 minutes.

Turn out onto a rack. Melt remaining jam and brush over warm cake. Cool completely.

To make ganache, combine the cream and chocolate in a saucepan over a low heat. Stir until melted and smooth. Cover and chill for 20 minutes or until spreadable.

Spoon over cake, spreading with a spatula. Garnish with pistachio nuts. Serve with whipped cream.

Tip: Jam is a high-GI food, even if it has no added sugar as fruit contains a natural sugar called fructose. Rice malt syrup and dark chocolate also contain sugar, which raises you blood sugar levels quickly when absorbed into the bloodstream after eating.

Using wholemeal flour and seeds such as pepitas can help increase fibre and lower the GI. But the best option to avoid a sugar spike is to stick to having a small portion.

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