Soft Apricot Cake (Print Version)

# Ingredients:

→ Batter

01 - 1 1/2 teaspoons baking powder
02 - A pinch of sea salt
03 - 1/2 teaspoon baking soda
04 - 130g plain flour
05 - 75g almond flour
06 - 170g raw cane sugar
07 - Zest from one lemon, finely grated
08 - 2 large eggs
09 - 180ml whole milk
10 - 120ml olive oil, plus extra for greasing
11 - 1 teaspoon vanilla extract
12 - 1 teaspoon almond extract

→ Topping

13 - Powdered sugar for dusting
14 - 2 1/2 tablespoons finely chopped pistachios
15 - 7 apricots, halved and pitted

# Instructions:

01 - Set your oven to 375°F (190°C) and let it heat up.
02 - Line a 23cm round cake tin with parchment paper and lightly brush the sides and bottom with a little olive oil.
03 - Mix sugar with lemon zest in a bowl. Add eggs, milk, olive oil, and the vanilla and almond extracts. Whisk together until smooth.
04 - In a big bowl, toss together the plain flour, almond flour, baking powder, baking soda, and a bit of sea salt.
05 - Pour the wet mixture into the dry ingredients and whisk until the batter is silky and combined.
06 - Pour the batter into the prepared tin. Lay the apricot halves cut-side-up on the surface and sprinkle with the chopped pistachios.
07 - Pop the cake in the oven and bake for about an hour, or until the top looks golden and an inserted skewer comes out clean.
08 - Let the cake cool off in the pan for 15 minutes before you try handling it.
09 - Dust the cooled cake with powdered sugar before slicing and serving.

# Notes:

01 - Pick ripe apricots with a firm texture for the best taste.

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