Many of you love the Italian Wedding Cake but this Sicilian Pistachio Cake is also a nice one to bake. I researched particular flavors of Sicilian Cakes and decided to create a Sicilian Pistachio Cake with apricots. It turned out perfect.
This cake is very moist and has the exact flavor of a really good pistachio gelato!
Pan Notes: I used three round pans; the bottom pan was a 9 inch round and the top two pans were 8.5 inch rounds. I used the 9 inch round as the base of the cake.
Assembly Notes: If you need to stabilize your cake to transport you can use straws. Cut them to the appropriate size and stick them in the center. This will secure the cake.
Icing the Cake: Assemble your layers on a cake stand or plate. Cut strips of parchment paper and place them around the base of the cake. This helps to keep the icing off of the cake stand or plate. After you ice the cake remove the parchment and you will have a nice clean finish at the bottom.
Keywords: Desserts, Cakes, Italian Dishes