For the first April post from Baking with Dorie by Dorie Greenspan, I'm featuring the Apricot and Pistachio--Olive Oil Cake.
Since I was the hostess this month for my small quilt group, I make this cake to share with everyone.
I baked the cake itself the day before the meeting, wrapped it and stored it upside down in the refrigerator over night. This made it easier to cut the cake in half the next day in preparation for finishing. Melted apricot preserves were spread on the cut layer, and then again on the top, followed by a lot of chopped pistachios. I did add the chopped tea leaves to the batter, but I'm not sure it made any difference to the flavor of the cake, although it did create a speckled appearance.
Everyone enjoyed the cake, and they even took several pieces home.
Stop by the Tuesdays with Dorie website to see which recipe the other bakers made.
