I wonder if the people who say apricot the wrong way are the same people that say pecan the wrong way? Apricot and pistachio is a classic combination so we didn’t really reinvent the wheel with this one, but that doesn’t mean it isn’t delicious. Two kinds of pistachio cake, one light and delicate, the other buttery and more dense, but both gluten free, sandwich apricot bavarian cream studded with poached apricots. The cake is topped with caramelized honey chantilly. It’s creamy, nutty, fruity, tart, rich, but still light. It might be the perfect cake to start spring.


common allergies: eggs//dairy//pistachios