This apricot olive oil cake is so deceptively simple. The batter comes together so quickly by mixing in one bowl. The little cakes are baked in cupcake molds and are topped with the thyme roast apricot halves. The cakes are light and tender, with a lovely balance from the herbal olive oil and slightly bitter roast apricots. Not too sweet at all, such a delight.
Specialist equipment required
You will need a mini muffin tray or moulds for this recipe – I have used these. If using a metal tray it would be best to line with a square of parchment or mini muffin liners.
Use a wire rack to cool the cakes, but don’t worry if you don’t have one. It will still work fine to cool them on a tray or plate.
iNGREDIENTS
Makes 6 individual cakes
For the cake batter:
80g golden caster
1 large egg
70g evoo
1 tbsp whole milk
90g plain flour
20g ground almonds
1 level tsp baking powder
Pinch salt
The roast apricots:
3 apricots, halved lengthways with pits removed
6-8 sprigs thyme
1 tbsp runny honey
A dirzzle of olive oil
To serve:
Creme fraiche, ice cream or yoghurt
A drizzle of olive oil
RECIPE
- Preheat the oven to 175c / 350F fan
- In a mixing bowl whisk together the egg, sugar and olive oil until well combined. Add all the other cake ingredients and whisk again until combined
- Grease a silicone mini muffin silicone mould by brushing with a little olive oil (or use a metal mini muffin tin lined with parchment or muffin cases). Bake for 12-15 mins and leave to cool slightly before turning out of the cases and standing on a wire rack to cool
- Meanwhile drizzle the apricots with honey, thyme and olive oil on a baking sheet and place in to the oven for around 15 mins until completely tender (this will also depend on the ripeness of the apricots)
- When cool enough to handle press the apricots (cut-side down) gently onto the top of each cake and drizzle over any of the roasting liquids from the apricots. Serve with a dollop of creme fraiche, yoghurt or vanilla ice cream
Recipe notes
These cakes are best served fresh and on the day of baking. It can keep for up to 2 days if making in advance. If so store the roast apricots in the fridge and keep the cakes out at room temperature. To keep the cake moist make a mixture of 1 tbsp honey and 1 tbsp olive oil. Prick the cakes all over with a toothpick and drizzle the mixture on top. Then top with the apricot halves before serving.
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