EnRoute Rosé Returns! Stock up while you can here.

The Sweetest Summer Menu: Apricot Cakes and Dolce


The Sweetest Summer Menu: Apricot Cakes and Dolce

It’s picnic season! Our favorite alfresco menus highlight the fresh fruits and vegetables of the season, from tangy chicken salads, spring pea flatbreads and watermelon capreses to the mini apricot cake recipe we’re sharing below.

We love to wrap them while they’re still warm from the oven, then tuck them in our picnic basket, along with a chilled bottle of Dolce Napa Valley. The late harvest wine’s stone fruit flavors, silky texture and soft vanilla undertones are a heavenly match for these tiny cakes.

Cheers to summertime!

The Sweetest Summer Dessert: Mini Apricot Cakes

Wine Pairing: Dolce Napa Valley


Makes 12 Small Cakes

1 cup Butter

¾ cup Sugar

1 ½ teaspoons vanilla

3 eggs

2/3 cup almond flour

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

3 apricots, halved, pit removed and cut into ¼ inch pieces


Preheat oven to 350. Spray your muffin tin with pan spray and set aside.

Sift flour, almond flour, baking powder, and salt together in a bowl.

In a large bowl, use an electric mixer to beat butter and sugar together, occasionally scraping down the sides, for about five minutes. Your butter and sugar should be light and fluffy. Set your mixer on low and add the eggs one at a time. Add your vanilla, and then slowly mix in the dry ingredients in three parts.

Divide your batter into 12 muffin tins, filling each tin about a third. Top with sliced apricots and bake for 20 minutes, until the centers are fully cooked. Remove and cool on a baking rack for five minutes before removing the muffins from the tins. Allow them additional cooling time while you pack your basket with a chilled bottle of Dolce Napa Valley and all the additional essentials you’ll need for a summertime picnic.

Late Harvest Dolce

Related Posts

People Women in Wine


Women in Wine

Meet Six Women Shaping the Far Niente Family of Wineries & Vineyards.

Two winemakers. One CFO. Two VPs. And the woman who helped launch Far Niente more than 40 years ago. In celebration of Women’s History Month, we sat down to talk with just a few of the women shaping the way we grow, make, sell and share our wines. From the cellar to the board room, these daring innovators and leaders share a passion for human connection and a sense of adventure.

People Favorite Food and Wine Pairings: The Gratitude Edition


Favorite Food and Wine Pairings: The Gratitude Edition

It’s November and we’ve got food, wine and gratitude on the brain! A handful of our Far Niente Family team weighed in on favorite food and wine pairings that make them thankful for, well, food and wine! From simple classics to the food and wine combos that ignited their passion for wine, we’ve compiled their mouthwatering responses below.

People A Spring Chardonnay and Chicken Salad Menu


A Spring Chardonnay and Chicken Salad Menu

Madras curry and bright Meyer lemon give this easy-to-assemble chicken salad fragrance and flavor, while candied pecans lend it just the right amount of sweet crunch. Subtly smoky and lightly tangy, it's so good piled atop crusty sourdough baguette, rolled into picnic-ready wraps or neatly scooped into butter lettuce and endive "cups."


If you are at least 21 years of age and willing to accept cookies, please click enter.
Book a Tour Call Us