Fallen apricot pistachio cake from Sweet Paris: Seasonal Recipes from an American Baker in France (page 79) by Frank Adrian Barron

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lkgrover on June 27, 2023

    This did not work well for me. I couldn't find ground pistachios, so I toasted 1 cup pistachios & then put them in the food processor. The result was tiny chopped pistachios, but not pistachio flour. (Used 3/4 cup, as the recipe says.) Baked for 40 minutes, the cake tester came clean. However, the middle of the cake was soupy; not fully cooked when I cut it the next day. The outer edges of the cake were grainy because of the chopped pistachios. FYI, the apricots fall into the cake, so they are not visible until the cake is cut.

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