This cake dances somewhere between sweet and savory. Thyme is delicate and herbaceous-it plays lovely with lush and floral apricots. The olive oil lends a fruity flavor while keeping the cake rich and moist. An impressive party cake or afternoon snacking cake with a cup of tea. This simple recipe comes together quickly and without a mixer. It is also best made ahead as the flavor improves over time. I love serving this cake with a spoonful of créme fraîche or whipped cream.
Note on ingredients: Strawberries, plums or figs would also be wonderful in this cake. When choosing an olive oil, try something fresh and delicious. Different oils lend a different flavor so it’s nice to play around. I’ve listed some of my favorites to consider in the shop links below.
Olive Oil Cake with Apricots and Thyme
Description
This cake dances somewhere between sweet and savory. Thyme is delicate and herbaceous-it plays lovely with lush and floral apricots. The olive oil lends a fruity flavor while keeping the cake rich and moist. An impressive party cake or afternoon snacking cake with a cup of tea. This simple recipe comes together quickly and without a mixer. It is also best made ahead as the flavor improves over time. I love serving this cake with a spoonful of créme fraîche or whipped cream.
Ingredients
Makes one 10 inch round cake
1.5 cups all-purpose
1/2 cup almond flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 teaspoon chopped thyme
2 eggs, room temperature
1 cup granulated sugar
1 cup buttermilk
1⁄2 cup olive oil
1⁄2 teaspoon vanilla extract
8–10 apricots, halved
Instructions
1. Preheat oven to 350°F. Grease one 8 or 9 inch round cake pan, and line the bottom with a parchment circle.
2. In a medium size bowl, whisk together the flour, baking powder, baking soda, thyme and salt until well combined. Set aside.
3. In a small bowl, whisk the eggs, buttermilk, sugar, olive oil, and vanilla extract together.
4. Using spatula, gently fold the wet ingredients into the dry ingredients. Do not over mix-the batter should have some lumps.
5. Pour the batter into the prepared pan and smooth the top. Arrange the apricots cutside facing up. Bake for about 45-50 rotating cake halfway through. Cake is done when a skewer inserted into the center comes out clean.
6. Allow cake to cool in the pan for 10 minutes. Run a butter knife around the cake to gently release. Invert the cake, peel off the parchment and invert onto a wire rack to continue cooling.
This can also be made as pan 8 inch cake. It will take about san hour or sos to bake.
Notes
Strawberries, plums or figs would also be wonderful in this cake. When choosing an olive oil, try something fresh and delicious. Different oils lend a different flavor so it’s nice to play around. I’ve listed some of my favorites to consider in the shop links below.
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