Soft Apricot Cake

This apricot, almond, and olive oil cake is a dreamy taste of summer. Juicy fruit comes together with the nutty notes of almond, plus the cake is super moist. The olive oil adds a mellow flavor, so it feels fancy but never fussy.

I picked up this idea on a trip to southern France, and honestly, it's my favorite thing to serve for summer family meals. Now my kids get excited for apricot season just so I'll make it again.

Ingredients List

• 185g raw cane sugar for a hint of caramel that totally works with apricots
• Fine zest from one lemon brings a pop of freshness against the rich cake
• 2 large eggs so your cake is light but holds together
• 180ml whole milk boosts moisture and makes it richer
• 120ml olive oil use a fruity and not overpowering kind for best results
• 1 teaspoon vanilla extract gives the fruit an extra cozy sweetness
• 1 teaspoon almond extract brings more almond flavor to the party
• 125g all-purpose flour for the cake's main structure
• 95g almond flour so it's slightly denser with a nutty vibe
• 1 and 1/2 teaspoons baking powder gives your cake a boost to rise
• 1/2 teaspoon baking soda keeps things nice and soft
• Big pinch of sea salt lifts every flavor
• 7 apricots, halved and pitted pick ripe but fairly firm ones so they hold up well
• 2 and 1/2 tablespoons finely chopped pistachios toss these on for crunch and pretty color
• Powdered sugar for sprinkling makes it feel extra special at the end

Step-by-Step Directions

Cool and Slice:

Wait 15 minutes for the cake to cool in the pan. That way, it's easy to handle. Shake on some powdered sugar just before serving for a sweet sparkle.

Bake It:

Put the cake in the oven. You're looking for golden brown on top and a toothpick that comes out clean from the center, about an hour. Keep watch after 50 minutes—times can shift depending on your oven.

Add Fruit and Toppings:

Arrange all the apricot halves on top. Sprinkle with pistachios. As it bakes, the fruit dips in just a bit but stays visible.

Combine Wet and Dry:

Pour your wet batter into the bowl of dry stuff. Mix until just blended, no overdoing it or the cake will get dense. Scrape everything into the pan you set up earlier.

Mix the Dry Ingredients:

In a big bowl, stir together both flours, baking powder, baking soda, and salt. This gets the rising agents nicely distributed.

Get the Wet Things Ready:

In another bowl, blend sugar with lemon zest. Drop in eggs, milk, olive oil, both extracts. Whisk till it looks smooth and you can't spot the zest bits anymore.

Prep Your Pan:

Line a 23 cm round cake pan with parchment, then brush some olive oil on the bottom and sides. That trick will make sure you can lift your cake out easily later.

Preheat Your Oven:

Set your oven for 190°C. A hot oven means the cake rises and cooks through evenly from the start.

My favorite part? When the apricots start to go all caramel-y in the oven and their juice soaks into the cake. Every bite has these bursts of sweet, tangy flavor you totally don't expect.

Keeping It Fresh

This apricot cake tastes best the first day, but you'll still enjoy it over the next few. Leave it under a cake dome at room temp for a couple days, or pop it in the fridge and it'll be good for up to four. Warm slices for a few minutes at 150°C to bring them back to life.

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Ways to Switch It Up

If apricots are out of season, drained canned apricots work, or you can swap in peaches, nectarines, or plums. For gluten-free, use a blend of rice flour and cornstarch instead of regular flour. Want a different sweet kick? Use honey or maple syrup instead of cane sugar.

Background Story

Cakes like this—fruit plus olive oil—come from Mediterranean cooking, especially in places where olive oil is made. People would bake these treats for summer harvest parties, showing off all the fresh fruit. Adding almonds is a nod to Middle Eastern pastries that have traveled round the sea for ages, and now we've got the best of both worlds on one plate.

Frequently Asked Questions

→ How should I store this cake?

Keep it in an airtight container at room temperature for 2-3 days, or in the fridge to last up to a week.

→ Can I swap the apricots with another fruit?

Absolutely! Try peaches, plums, or even pears for a different twist.

→ How can I stop the apricots from sinking?

Toss the apricots lightly in flour before arranging them on the batter.

→ Does the olive oil give a strong taste?

Nope, it adds a subtle fruity note that pairs well with the other ingredients.

→ Can almond flour be replaced?

Swap it with hazelnut flour or use more regular flour, but the texture might change slightly.

→ What if the cake turns out dry?

Mix in a bit more almond flour, or be careful not to overbake past the recommended time.