Video
Apricot Almond Olive Oil Cake
I absolutely adore this cake! My Apricot Almond Olive Oil Cake is an incredibly moist, spongy and soft olive oil cake made with ground almonds and lemon, and fresh apricots baked right in. It never fails and is so simple to prepare. It's a wonderful cake for the Summertime to celebrate fresh stone fruits.
Ingredients
- 1 ½ cups (215g) all-purpose flour
- ½ cup (50g) fine almond flour or ground blanched almonds
- ¾ cup plus 2 tbsp (175g) granulated sugar
- 1 tablespoon finely grated lemon zest (the zest of about 1 lemon)
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (80ml) extra virgin olive oil
- 2 large eggs at room temperature
- ½ cup (120ml) full fat sour cream
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (120ml) whole milk, warmed slightly
- 5-6 apricots sliced into quarters or 6ths if they are large
- ⅓ cup (35g) sliced almonds for sprinkling
Instructions
- Preheat the oven to 350°F. Line the base of a 9-inch round springform pan with a round of parchment paper.
- Combine flour, ground almonds, sugar, lemon zest, baking powder, baking soda and salt into a large bowl and whisk to blend evenly so there are no lumps of sugar. Sift the flour first for an extra fine texture if you want to go the extra mile.
- Add olive oil, eggs, sour cream and vanilla and begin whisking to break up the yolks of the eggs. The mixture will be thick. Before it is all combined, pour in the warm milk and whisk until it forms a smooth batter.
- Pour the batter into the prepared pan and spread it out evenly. Arrange sliced apricots on top in any way you like while being sure to place them right to the edges of the pan and not just in the center because then the middle of the cake will be slow to bake through.
- Sprinkle with sliced almonds and bake for 35-40 minutes until the cake is golden and a skewer inserted into the centre comes out clean. Transfer to a wire rack and let cool for 20 minutes. Run a knife around the inside edges of the pan and remove the sides of the springform. Let cool on the rack for at least 1 hour before slicing.
