Greenspan offers a few choices in the recipe: tea leaves or saffron in the batter, salted or unsalted pistachios, orange or tangerine zest, stand mixer (with paddle attachment) or hand mixer. We can never resist saffron, so chose that; it certainly sang in this beauty. If you want to try it with tea leaves, substitute 1 tablespoon of finely chopped leaves for it. We tested the recipe using orange zest, unsalted pistachios and a hand mixer. For the batter, Greenspan’s original recipe calls for “6 large, soft, plump” dried apricots, or 75 g. We love the bright and deeply flavored dried Blenheim apricots we find at Trader Joe’s; to get 75 g we counted 19 of those. Since clearly the size of dried apricots varies quite a bit, we’re sticking with the weight. Wrapped well, the cake will keep for up to 3 days at room temperature.