Category: Desserts
Featured Products: Extra Virgin Olive Oil
This Apricot Olive Oil Cake is a moist, fruit-forward dessert with a delicate crumb and rich flavor from our Lesley Elizabeth Extra Virgin Olive Oil. Sweet ripe apricots shine in every bite, making this the perfect summer dessert.
Servings:
Serves 12
Ingredients:
- 6 ripe apricots
- 1½ cups Extra Virgin Olive Oil
- 1 cup + 2 tablespoons sugar, divided
- ½ teaspoon salt
- 3 large eggs
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Vanilla ice cream, for serving
Instructions:
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly coat with vegetable oil spray.
- In a bowl, toss sliced apricots with ¼ cup Extra Virgin Olive Oil, ¼ cup + 2 tbsp sugar, and salt. Let sit for 15 minutes until juicy.
- In another bowl, whisk the eggs, remaining ¾ cup sugar, and 1¼ cups Extra Virgin Olive Oil until smooth.
- In a separate bowl, whisk together flour, baking powder, and baking soda.
- Add dry ingredients to the wet mixture and stir until combined.
- Gently fold in the apricots and any juices. Scrape batter into the prepared pan and smooth the top.
- Bake for about 35 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Top with vanilla ice cream for an irresistible finish.
Serving Tips:
- Serve warm or at room temperature with a scoop of vanilla or honey-lavender ice cream.
- Sprinkle with powdered sugar or drizzle with a light citrus glaze for extra flair.
- Substitute plums or peaches if apricots aren’t available—this cake is versatile!
Why Lesley Elizabeth?
Our Extra Virgin Olive Oil enhances baked goods with a smooth, fruity richness that adds depth to sweet and savory recipes alike. It’s the perfect healthy fat for everyday gourmet cooking and baking.
Explore more fruit-inspired desserts and olive oil baking recipes on the Lesley Elizabeth recipe blog.