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Average Rating:
Total Reviews: 5
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By Thatchmo
Union City, CA
on February 12, 2012
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We made this for the first time 2 weeks ago and have already baked it again 2 times, sharing it with friends each time. The first time we made it by the letter with almonds, pine nuts and apricots. The next two times we used pecans and pine nuts apricots and dried plums, because that is what we had on hand it was just as good as the first with a new taste from the pecans. We just finished putting our fourth one in the oven made with pecans, pine nuts, apricots and dried cherries. Giada is 'da bomb'.
By Chef #478783
New Jersey
on October 22, 2011
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I found this to be too dry with all the apricot pieces ending up in a clump at the bottom of the cake. I followed the recipe exactly and did not substitute any of the ingredients. The flavor was good but I don't think I'd make it again. Sorry Giada, won't be keeping this one.
By mrsally
Boston
on August 22, 2011
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this is my favorite cake to make when I have company or even giving to a friend that just had a baby and it doesn't last long in my office kitchen!
By yasminroskasanc...
alta loma, ca
on July 10, 2011
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Right after I saw Giada make this cake, I made this cake the same day. I had all of the ingredients except for the pine nuts. I substituted the pine nut with walnuts. It turned out delicious. My husband loved it. The cake goes great with coffee and it's not too sweet. This recipe is a keeper. Thanks Giada!!!
By UCLA Bruins Fan
California
on June 30, 2011
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This cake looks beautiful, tastes wonderful, and is the perfect companion with a good cup of coffee. The almond, apricot, and pine nut flavors make this such a gourmet treat. I only wish I could find a cheap source for pine nuts. They are so expensive, so make this recipe for special company.