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Olive Cake with Apricots

Recipe by Trish Deseine from Trish's Mediterranean Kitchen

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Olive oil may not be the first thing you think of when you talk about sweet things baking a cake, but I was inspired by watching fougasse being made in Provence, to make a lovely sponge cake flavoured by olive oil

Serves 8

Ingredients

Softened butter
Sugar
3 Eggs
4 Tbs Olive Oil
1 tin Apricots
2 Tbs Honey

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Method

We’re going to mix the softened butter with the sugar and whisk it until it’s pale and fluffy. And one it is creamed, the eggs go in one by one and you beat after each one. Then add four tablespoonfuls of olive oil. Now you might feel that this cake should really be savoury, but we’re going to serve it piled high with apricots that have been mixed with a little bit of honey and olive oil. Smooth it out in the dish, and that goes in the oven for about half an hour at 180 degrees.
While that’s cooking, prepare the apricots that go on top. Drain the syrup from the tin of fruit and into the syrup add a couple of tablespoons of honey, then a little bit more olive oil, just a touch and it needs to go away in the fridge to chill while the cake’s cooking. When the cake’s been cooking for about half an hour, pierce it all over with a skewer and pour the olive oil and honey over it to soak in. Pile the apricots on top and that’s it.

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What do you think?

Cheryl145 May 2010

How much butter and sugar? How can it be a spongy cake without flour!!

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Phill April 2010

I am like above a bit confused as dont give quanties and also the flour not being there, so how does it make a cake. I find read the majority of receipes they dont allow for people like my self new and need help as we go religouisly by the receipe.

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michelle February 2010

What quantity of butter and sugar is required for this receipe and is there no flour

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