One of the best parts of summer vacation is having afternoon tea and baked goods with my Grandma Joan. This cake is one of her favorites. We like to think it’s healthy because it doesn’t have any butter or chocolate (unlike most of my recipes). The fruity, earthy flavor of olive oil complements the tart apricots nicely and allows transparency for the creamy almonds.

Additionally, this cake keeps fresh for much longer than an average butter cake. Even as starches form crystalline structures and make the cake “stale” over time, the oil’s liquid state at room temperature keeps its texture moist.

Enjoy!

 

Ingredients:

1 cup 2% milk

1 cup minus 2 tablespoons granulated sugar

1 ½ teaspoons vanilla extract

Zest of one lemon or orange (~2 teaspoons)

1 ⅓ cup all purpose flour

¼ cup almond flour

1 ½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 eggs, beaten

⅓ cup plus 1 tablespoon olive oil

4 apricots, sliced into thin wedges

Extra all purpose flour (~1/4 cup)

½ cup sliced almonds

Confectioners sugar for dusting

 

Instructions:

Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a springform pan with butter, dust with flour, and line the bottom with parchment paper.

Step 2: Combine the milk, granulated sugar, vanilla, and citrus zest in a medium saucepan. Gently simmer on low heat until the sugar is dissolved. Remove from heat and let infuse for 20 minutes.

Step 3: In a large bowl, mix together the all purpose flour, almond flour, baking powder, baking sugar, and salt.

Step 4: Whisk the olive oil and eggs into the cooled milk mixture.

Step 5: Pour the wet ingredients into the dry ingredients and mix just until smooth. Pour into the prepared pan. Toss apricot slices lightly in all purpose flour (to prevent sinking during baking) and arrange them on top of the batter. Sprinkle with sliced almonds.

Step 6: Bake for 35-40 minutes, or until the center is baked and the top is golden brown. Remove from the oven and let cool for at least 20 minutes.

Step 7: Remove the sides of the springform pan, dust with confectioners sugar, slice, and serve!

Recipe adapted from Christina Marsigliese, Scientifically Sweet