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Pistachio Apricot Cake With Earl Grey Frosting
HUNGRY RABBIT KEN23Ingredients
90Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 1/2 cups apricots (dried Turkish, diced)
- 1/4 cup brandy (or fresh orange juice)
- 2 1/2 cups raw pistachios (toasted)
- 1 1/2 cups unbleached all purpose flour
- 1 1/2 tsp. fine sea salt
- 1 tsp. ground cardamom
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 8 large eggs (room temperature)
- 2 1/2 cups granulated sugar
- 1 Tbsp. grated orange zest
- 1 Tbsp. grated lemon zest
- 1 tsp. pure vanilla extract
- 10 Tbsp. unsalted butter (melted)
- 2/3 cup vegetable oil
- 3 large egg whites (room temperature1 cup, 8 ounces packed light brown sugar)
- 1/4 tsp. cream of tartar
- 1/4 tsp. fine sea salt
- 3/4 cup earl grey tea (strongly brewed, used 3 teabags)
- Cake (Pistachio, layers)
- frosting (Earl Grey)
- 3/4 cup apricot (preserve)
- 1/4 cup pistachio (ground, optional)
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