Greek Apricot, Almond Olive Oil Cake (τούρτα με βερίκοκα και ελαιόλαδο )


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

230ml milk

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.














11 Comments Add yours

  1. Wow 😍 So delicious 😋

  2. mistimaan says:

    Looks so yummy 🙂

  3. foodinbooks says:

    I tried it making a flourless chocolate cake with olive oil a few months back and it came out delicious. It’s a bit weird for me to use olive oil and baking, just because I was raised to use regular oil. But I think I’m converted to it now. Your recipe looks fantastic as always.

    1. I think people think of it as something to use for savoury things. The secret to using olive oil in batters is warm up your other liquid ( not hot) ie the milk, poor in the olive oil and beat. It will loosen up olive oil and your cake will be fluffier.

      1. foodinbooks says:

        That’s awesome. I didn’t know that was how to use olive oil in baking. Thank you! Definitely going to try it again.

      2. It will be fine if you don’t. It’s just an insider’s tip 😙☺️

  4. Yum! I love olive oil cakes, they’re so moist and tasty!

    1. They certainly are. Olive oil needs to be used more in cakes.

  5. jyo says:

    Interesting ingredients….I bet it will be super yumm

  6. davegon says:

    I love the way the Turkish apricots look on the top of the cake. And of course <3 the olive oil in the cake!! 😉

    1. Thank you, most of my cakes… Not all are with olive oil. There are a few on my blog. Hope you like them. 🙂

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