it’s a wrap – pistachio apricot cake w earl grey frosting

As we pack our bags and get organize for our vacation, I want to tie up a few loose ends—such as a list of dessert ideas and inspirations that I wrote down throughout the year. Most have been tested and worked well. Others need a rethink.

For my last dessert post of the year, I want to offer what may be a high point. The inspiration comes from Lafayette’s pastry chef, Jennifer Yee, who created a cake of jasmine mousse apricots and almonds. One bite and I knew I had to recreate it with a spin.

This Pistachio Apricot Cake is my take. I use almost 3 cups of pistachios for holiday indulgence, apricot preserve and rum soaked dried apricots for a fruity zing. Instead of jasmine, and earl grey in the frosting for a hint of smokiness.

I hope you’ve enjoyed my desserts in 2014. To my followers, thanks for the continuing support and hope you’ve made a dessert or two or many. Have a wonderful holiday season and good health and prosperity in 2015.

PS: Follow me on Instagram to catch my adventures in Asia.