This apricot olive oil cake is simple and easy to make. There’s no complicated techniques or fussy ingredients. The olive oil keeps it moist and tender, the apricots soften into jammy little pockets of tart and sweetness, and the whole thing bakes into a golden cake that needs little more than a dusting of powdered sugar – but you should consider all the extra toppings, too.
This is the perfect cake to make on a whim because apart from roasting the apricots – which you can do while you get everything else in order – there’s little work involved and you probably have all the ingredients in your pantry.
It’s basically a foolproof batter, where all the technique required is the ability to mix the dry ingredients and the wet ingredients, and then mix it all together (and get the best of both worlds!). So you don’t need a mixer, only a whisk and a bowl.
🍓Want more simple but elegant summer cakes? Try this Strawberry Almond Cake or this Fresh Peach Cake.
Ingredients You’ll Need
Good olive oil: the olive oil you use will ultimately determine the flavor profile of your cake. Make sure to use a good quality one, extra virgin, if possible. It can be fruity, mild, or intense, as long as it’s something you’d be comfortable drizzling all over your salad. The olive oil also provides moisture to the cake, and unlike butter, that solidifies when cold, olive oil keeps the crumb tender and prevents drying out.
Flour: some recipes, like this one by the wonderful Nicola Lamb, calls for semolina, which adds a lovely texture. For this recipe, I wanted to make sure you could whip it up without too much planning, so you’re more likely to have AP flour in your pantry. I blended almonds in a blender until they became a fine meal, which also adds a nice texture and color to the batter, but feel free to use almond flour.
Eggs: provide richness and structure, as well as moisture.
Sugar: obviously adds sweetness, but did you know sugar also tenderizes the crumb? Sugar interrupts the bonds between the gluten in the flour and the egg proteins!
Yogurt: just like the olive oil, adds moisture and a tender crumb. It’s also an acidic ingredient, necessary here to help activate the baking soda. In order to avoid extra water in the batter, make sure to use really thick Greek yogurt. If possible, use Labneh. You can easily make your own by straining the yogurt in cheesecloth for a couple hours.
Fresh apricots: most fruits are basically water, so adding them to cake batter can be a bit tricky. You have to consider all the extra water content. One way to work around that is by roasting the apricots with a bit of sugar and liquid (in this case, we’re using orange juice) to get rid of some of that water. That’s also killing two birds with one stone (I’m an animal lover!) because not only do you get jammy apricots, you also get a lovely syrup to drown your cake in, making it extra flavorful and moist.
Take the opportunity to infuse any flavor you’d like into the syrup. Here, we’re adding a mix of vanilla and orange, but the possibilities are endless (from coriander seeds to cardamom).
Baking powder & baking soda: our reliable and loyal rising agents.
Troubleshooting & Baker’s Tips
The most important thing to remember when making a cake is that you want minimal gluten development. Avoiding gluten development is pretty much impossible – as soon as flour comes into contact with liquid those gluten bonds start to form.
So the idea here is to not encourage those bonds. That’s why we mix the dry and wet ingredients separately, then fold the dry into the wet, gently but quickly. Because almost half the flour we’re using is almond, that also helps with not developing too much gluten.
Cake is too dense? Having said that, in order to avoid a dense cake, don’t overmix the batter!
Soggy fruit bottom? That’s why it’s important to roast the apricots for a few minutes before adding to the batter. Don’t skip this step.
Cake sinking in the middle? Oven may be too hot. Bake on the center rack and avoid opening the oven door early (wait at least 20 minutes!).
Serving Suggestions
A simple dusting of powdered sugar will suffice for a rustic look and little effort.
A dollop of whipped cream or crème fraîche is all the extra you need really, BUT
I highly recommend going all out and adding the works: you’ll have extra roasted apricots, and along with toasted slivered almonds and whipped cream, you’ll end up with stunning cake slices.
Variations
Stone fruit swap: Use peaches, nectarines, or plums instead of apricots.
Citrus lovers: Try lemon zest in place of orange, or both!
FAQs
Can I make this cake ahead?
Absolutely. Store in an airtight container and it’ll last for about a week.
What kind of olive oil is best?
As long as it’s good quality, use whatever you have available – fruity, mild, even peppery will do!
Can I freeze it?
I’ve never frozen it myself, but wrapping it tightly should keep it for up to 2 months.
If you make this apricot olive oil cake, I’d love to hear how it turns out! Leave a comment below, and don’t forget to tag me on Instagram with your creation.
Ingredients
- Roasted Apricots:
10 apricots
1/3 cup granulated sugar
juice 1 orange (make sure to zest it before)
1 tsp vanilla
- Cake:
100g flour
75g almond meal or almond flour
4.7g baking powder (1 tsp)
1.2g baking soda (1/4 tsp)
160g sugar
zest of 1 orange
130g olive oil
2 eggs
105g thick Greek yogurt (or Labneh)
icing sugar, optional, for serving
whipped cream, optional, for serving
toasted slivered almonds, optional, for serving
Directions
Roast the apricots: pre-heat oven to 350F (175C).
Cut the apricots in half and remove the stones. Place apricot halves in a baking dish. Add sugar, orange juice, and vanilla. Mix until combined. Roast for 15-20 minutes until the apricots are soft. Set aside and let it cool. Pour cooled syrup into a measuring cup.
Meanwhile, make the cake: with the oven still on, line an 8-inch cake pan with parchment paper.
In a medium bowl, combine the flours, baking powder and baking soda. Set aside.
In a separate bowl, add the sugar and orange zest. Rub between your fingers to release the oils.
Whisk in the oil, eggs, and yogurt.
Fold the dry ingredients into the wet. Pour batter into prepared pan. Place about half of your roasted apricot halves around the cake - keep the remaining for serving.
Bake for 45 minutes or until a skewer inserted into the center comes out clean.
Remove cake from the oven and prick all over the top with a skewer or toothpick. Pour syrup over. Allow it to cool. Dust with icing sugar and serve with extra apricot halves, whipped cream, and toasted slivered almonds, if desired.
@heythereannao I 🫶🏻 apricot season🍑 #summerrecipes #baking
♬ Noite de Verão - ya-su
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