Created by JamiLynne on December 23, 2015
Step 1: Line a double insulated 8-inch cake pan with parchment paper the grease sides and paper with soft butter.
Step 2: Shell the pistachio nuts.
Step 3: In a bowl with an electric mixer, cream the remaining butter with the sugars in a bowl, until light and fluffy. Mix in the eggs, one at a time, beating well after each addition. Beat in the Amaretto.
Step 4: In a small bowl, combine both flours with baking powder, gently add into creamed mixture until just combined. Mix in pistachios, Bazil nuts, hazelnuts and walnuts.
Step 5: Spoon the cake mixture into the baking pan and smooth the surface with a spatula. Arrange the pecans and almonds in a ring design over the top of the batter.
Step 6: Place the oven rack to center position.
Step 7: Bake in preheated oven at 350 degrees for 35 minutes.
Step 8: After 30 minutes, reduce the oven temperature to 325 degrees and continue baking until the cake has risen and is lightly browned (30-40 minutes). A skewer should come out clean from the centre of the cake.
Step 9: Heat the apricot jam in a saucepan until boiling hot, then pass it through a sieve. Brush the jam over the top of the cake on removal from the oven.
Step 10: Leave the cake in the pan for 15 minutes, then transfer to a wire rack to finish cooling.