Xerox after xerox after xerox. That’s what I remember when I think of Orangette blogger Molly Wizenberg’s part-memoir, part-cookbook A Homemade Life. I read the book years ago, but I revisit it from time to time via the many, many photocopies I made of all the amazing recipes in the book. In A Homemade Life, Molly talks about family matters, her blog reader-turned-boyfriend-turned-husband, and all the meals in between that made those relationships meaningful. It’s thoughtful, sincere, and hunger-inducing.
I remember being so enamored with the recipes that I wanted to hold on to them all. I guess I should’ve just bought the book, but I was cheap and gave the book back to the library after Xerox-ing the recipes for free at my office job.
But why bring this up now? Because it’s apricot season! And the summer fruit just happens to be the focal point of one of my favorite recipes from the book: pistachio cake with honeyed apricots*. It’s a moist, light cake with a slightly nutty flavor, thanks to the pistachios (duh) and the nutmeg (though I used cinnamon). For all times outside of apricot season, nectarines have worked just as well.
And just so you know, it has won over all my friends—from those with a sweet tooth to those who swear they hate cake. So there you go, your next crowd-pleasing dish. Check it out:
*Interestingly, Molly doesn’t have this recipe posted to her blog, but she does have a recipe for its cousin, the pistachio-apricot oatmeal cookie.