Olive Oil Apricot Almond Cake

For a long time now, I have been trying to find a different cake recipe. One that doesn’t have all those vegan ingredients (that are expensive and for some hard to find) and is not raw. I have noticed I have uploaded only raw cake recipes recently, not only because I really really like them, but also because it is a trend online, why would I deny that? And I also didn’t want to bake a typical chocolate cake – not that I would say no to one of those right now – but something a bit more different. This cake is indeed different, unique and fulfilling! Fan or not of the apricots (I couldn’t find fresh ones in NL, so I used dried ones), this cake is perfect for tea and coffee and is so aromatic and tasty that you will fall in love with it. Great alternative would be to skip the apricots and even add another fruit (fresh or dried) of your choice. I mean, why not? I will try that in the future for sure. If you bake this cake, let me know in the comments below!

apricots-olive-oil-cake-19
Equipment: 20cm spring form, parchment paper
Prep Time: 15 min, Cooking Time: 40min, Total Time: 55 min, Yields 8-10 pieces

Ingredients
200ml full fat milk
1 tsp lime zest
200gr brown sugar
1 vanilla bean
4 eggs
100gr almond flour
150gr white flour
1,5 tsp baking powder
100ml virgin olive oil
500gr dried apricots
20gr almond flakes to sprinkle

Method
Preheat your oven to 170°С. Take a 20-cm spring form, grease its sides and line with parchment paper.

In a saucepan with a thick bottom combine milk, sugar and lime zest. Cut the vanilla bean lengthwise and scrape the seeds with the back of a small knife. Add the seeds to the milk mixture and stir. Place the saucepan on low heat and bring to simmer. Take the saucepan off the heat and set aside to cool.

Meanwhile, cut the dried apricots in lengthy pieces. Set aside.

In a mixing bowl sift the flour, almond meal and baking powder. Add the eggs, but one at a time, mixing good after every addition. Add the olive oil, followed with the cooled milk and whisk mixture till it becomes homogeneous.

Pour the batter into the prepared spring form. Spread the apricots on top and sprinkle the cake with some almonds.

Bake your cake for about 40 minutes. Insert a knife in the center of the cake and if it comes out clean, this means it is ready.

Let the cake cool before serving it. Sprinkle with some powdered sugar.
Enjoy!

apricots-olive-oil-cake-11

One thought on “Olive Oil Apricot Almond Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s