Cara Cara Orange-Pistachio Pesto

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Cara Cara Orange-Pistachio Pesto
SERVES 8
INGREDIENTS:
3/4 c butter
1 c sugar
2 large eggs plus 1 egg yolk
1/3 c apricot preserves
1/3 c sour cream
1 t vanilla
1 3/4 c flour
3/4 t baking powder
1/4 t salt
1 7oz tube of almond paste,
Crumbled powdered sugar for dusting
Fresh berries (optional)
Whipped cream (optional)

DIRECTIONS:
Preheat oven to 350 degrees. Lightly butter a 9” round cake pan, set aside. Beat butter and sugar in a stand mixer until pale and fluffy, about 3-4 minutes. Add eggs and yolk one at a time, beating well a er each addition. Add the preserves, sour cream and vanilla and beat for one minute more. Si together the flour baking powder and salt. Add to the batter along with the almond paste and fold until just combined. Spread evenly in the prepared pan and bake for

45-55 minutes until the center of the cake is firm. The cake will be very moist in the center because of the almond paste. Allow to cool. Turn out onto a plate, sprinkle with powdered sugar. Cut into 8 pieces. Serve with fresh berries and a dollar of whipped cream.
Recipe courtesy of Chef Jennifer Stoicheff, Wren Catering.
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Obsession Wines brought to you by Ironstone Vineyards

Obsession Wines brought to you by:
Ironstone Vineyards

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