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Recipe By Angela Boggiano
The Boggiano baking genes are strong! It’s normally my Dad who treats us to one of his fine cakes or desserts. However, Fathers’ Day was this weekend and I thought it apt to spoil him instead with this Apricot and Almond Olive Oil cake. I don’t know what it is but the apricots in season this year are just so super tasty. I can’t get enough of them. Apricots and almonds are an excellent pairing with the olive oil making for a really light textured sponge. Perfect served with a dollop of crème fraiche.
INGREDIENTS
Serves 8 – 10
8 ripe apricots
200g caster sugar
180g self-raising flour
40g ground almonds
150ml olive oil
4 medium eggs
100ml full fat natural yoghurt
2tsp almond extract
2 tbsp flaked almonds or chopped pistachio nuts (optional)
METHOD
- Preheat the oven to 180C/fan 160C/gas 4. Grease and line a 23cm cake tin. Cut the apricots in half and remove the stone. Place in a bowl and add 20g of the sugar and toss together well. Set aside.
- Place the flour, ground almonds and remaining sugar in a mixing bowl and mix everything together well.
- In a separate bowl or jug pour in the oil, eggs, yoghurt and almond extract. Whisk everything together.
- Pour the wet egg mixture into the flour mixture and mix until you have a smooth batter. Pour the batter into the cake tin and top with the apricot halves, cut side up. Scatter with flaked almonds or pistachio nuts if using.
- Place in the oven and bake for 45- 55 minutes until a skewer comes out clean when inserted into the centre of the cake. Leave to cool for 10 minutes in the tin then remove and transfer to a wire cooling rack and leave to cool completely. Serve in wedges with crème fraiche.