pistachio apricot upside down cake

Blenheim apricots have arrived.  That is all.

Since I have been out of town and thus MIA from the Santa Barbara Farmers Market the last two weeks, I could barely contain myself when faced with the creme de la creme of summer fruit this past Saturday.  Yes, it is true.  Royal Blenheim apricots are here for the taking.  And take take take I did.

And gone gone gone they are.

Three pounds of apricots and two recipes later, I was contemplating stopping by tomorrow's Tuesday market just to stock up and revisit my obsession.  I think I just might.  Besides, they won't be here for long.  Another few weeks.  If that.

Although there is talk of the Blenheim's eventual disappearance, I refuse to believe.  Like the article says, once you taste a Blenheim, you won't want to eat anything else.

So get out there and enjoy this season's Blenheims.  Just don't forget to leave a few [pounds] for me. 

pistachio apricot upside down cake
makes 8 squares

1 cup raw, organic pistachios
2/3 cup raw sugar, coconut [palm] sugar or honey
1/2 cup butter or ghee
4 organic eggs
1 tsp vanilla
3/4 cup almond meal/flour*
1 tsp baking powder
1 tsp celtic mineral sea salt
12-15 small apricots

Preheat the oven to 350 degrees Fahrenheit.

Toast the pistachios on a baking sheet for 10 minutes.  Allow to cool for 10 minutes.

In a food processor, process the pistachios and sugar until finely ground.  If using honey, add with the butter/ghee and process until combined.  Add eggs and vanilla.  Blend until well combined.

In a small bowl, mix flour, baking powder and sea salt.  Add to food processor and blend until smooth.  Use a spatula to incorporate any that sticks to the sides.

Wash and slice apricots into small pieces.  Arrange evenly on the bottom of a greased 9"x9" glass or ceramic baking pan.  Pour cake batter over apricots and spread evenly.

Bake for 25-30 minutes or until a knife comes out clean.

Let cool for 10 minutes before slicing and serving.

*Make your own homemade almond flour by throwing whole raw almonds in a food processor and grinding until you reach a coarse flour consistency.  Don't grind too long or you'll have butter!