Apricot Olive Oil Cake

Another delicious Lesley Elizabeth recipe!
Serves 12

6 ripe apricots
1 ½ cups Extra Virgin Olive Oil
1 cup plus 2 tablespoons sugar
½ teaspoon salt
3 large eggs
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
Vanilla Ice Cream for serving

  1. Preheat oven to 350˚F.  Line a 9 by 13 inch baking pan with parchment paper and coat with vegetable oil spray.  In a bowl toss the apricots with ¼ cup of the Olive Oil, ¼ cup plus 2 tablespoons of sugar and the salt.  Let stand until juicy, about 15 minutes.
  2.   In a bowl, whisk the eggs, remaining ¾ cup sugar and 1 ¼ cups of Olive Oil.  In another bowl, whisk the flour, baking powder and baking soda.  Whisk the dry ingredients into the egg mixture.  Fold in the apricots and juices.  Scrape the batter into the prepared baking pan; bake 35 minutes or until golden and a toothpick inserted into the center comes out clean.  Let cool slightly, then serve with vanilla ice cream.