Olive oil is commonly used in Greek Cuisine even for baking cakes, sweets and pastries. The olive oil adds lightness to the cake, and the apricot adds a welcome tangy tartness to the subtle savoury taste of the olive oil. In fact, whilst living in Greece, I don’t recall butter ever being kept in the fridge.
In this case I have used Turkish dried apricots as they are semi-dried and pre-soaked them to bring them back to life. Traditionally, slightly over-ripe fresh apricots would be used. To replicate the moist, soft and gouey texture of the fresh apricots, they were soaked in hot water briefly, allowed to soften and then strained.
Yes, this cake is not ladden with chocolate, butter, cream or sugar as we are all accustomed to in modern society. It won’t fail to please even the most addicted sweet tooth.
Serve with ricotta, yoghurt or cream.
140g caster sugar
100g extra virgin olive oil
2 eggs (2 x 60g)
250g Self Raising Flour
50g Almond Meal
1/2 tspn bicarbonate
300g Turkish dried apricots
300g boiled hot water
Zest of one whole lemon ( don’t be shy all the zest )
1 tbspn Brown sugar
Juice of one lemon
Preheat oven to 180 degree Celsius.
Add boiled water to apricots and allow apricots to soften for 3 minutes. Strain the apricots. You don’t need to keep the water.
In a saucepan add the sugar, milk, lemon zest and cook on low heat until the sugar dissolves. Try not to let the milk boil as it may curdle.
Let the milk and sugar mixture cool down and add the olive oil and lightly beatedn egg. Mix with a whisk.
Add the almond meal, Sifted flour and bicarbonate. Stir through with a wooden spoon.
I use a 23cm round tin, and baked for approximatly 40 mins. Ovens vary, cake batter consistency will vary so do keep an eye on your cake. Line the cake tin well. There is nothing worse than the apricots sticking to the tin while the rest of the cake peels off.
Sprinkle brown sugar and arrange the apricots carefully into a thin layer. Poor lemon juice.
Add the cake batter, and level it out. Bake in 180 degree fan forced oven for 40 minutes.
To test for readiness, this is a simple cake and the traditional method of using a dry skewer to pierce through the middle of cake. If it comes out clean it is ready.