Almond, Apricot and Pistachio Cake

ROSE & IVY Journal Almond Apricot Pistachio Cake

It was only until recently that I developed a love for apricots, I have Sicily to thank for that.  I have found that apricots found in stores are mealy and look larger than they should be.  While in Sicily, we enjoyed a few days of freshly picked apricots straight from the tree that were atop yogurt. I never realized how incredibly sweet that they could be and not mealy at all.   I decided to give them a go on a recent trip to the market and am so happy I did. This bite sized fruit is just delicious and satisfies my cravings for something sweet.  I decided to incorporate them into an Almond & Apricot Pistachio Cake, a gluten-free dessert that turned out to be a hit after a family dinner.  Now my farmer's market basket will be full of this stone fruit until the end of season!

ROSE & IVY Journal Almond Apricot & Pistachio Cake

Almond, Apricot Pistachio Cake

1 ½ cups raw pistachios, shells removed

1 ½ cups blanched whole almonds

1 ½ sticks unsalted butter, softened

¾ cups sugar

½ teaspoon salt

4 eggs

1 teaspoon vanilla extract

½ pint fresh apricots (any stone fruit can be used), halved and cut into threes

Preheat oven to 375 degrees.  Lightly oil the sides of a spring-foam pan, set aside.  Place pistachios and almonds in a food processor. Pulse until mixture resembles coarse flour.  Place into a bowl.  Combine butter and sugar in a medium bowl. Using electric mixer beat until fluffy.  Add salt, eggs and vanilla, beat until combined.  Fold mixture into flour mixture.  Pour batter into oil pan.   Place apricots in concentric circles starting from the outside.  Bake for 45 to 55 minutes or until a knife can be inserted into the middle and it comes out with just a few crumbs.  Let cool completely in pan.  Carefully remove from tin.  Dust with powder sugar before serving. 

ROSE & IVY Journal Almond Apricot Pistachio Cake

Styling & Photography by Alison