Apricot Cake

Apricot Cake

Apricot Cake with Extra Virgin Olive Oil

Apricot Cake

A delicious German inspired cake with fresh extra virgin olive oil replacing the traditional butter. It's a great basic recipe and works well with pretty much any fresh fruit, or you can also use canned. Tasmanian Chef Eloise Emmett has developed a fabulous version of this for her new book "The Tasmanian Pantry Cookbook 2" using quince and lavender, which is perfect for a sophisticated morning tea!
Servings 10 portions

Ingredients
  

  • 80 ml extra virgin olive oil (=1/3 cup)
  • 80 g raw sugar
  • ½ tsp vanilla extract
  • 2 large eggs
  • 1 tsp lemon zest
  • 50 ml soured milk 1 tsp lemon juice or white vinegar + 3tbsp milk
  • 160 g self-raising flour
  • Pinch of salt
  • 10 fresh apricots about 500g, washed, halved, and pitted

Instructions
 

  • Preheat oven to 170degC.
  • Grease a 20cm square cake tin and line with a strip of baking paper that overhangs the sides (to help remove the cake after baking).
  • In a large bowl, beat olive oil with the sugar and vanilla.
  • Beat in the eggs and lemon zest.
  • Beat in the soured milk (make this up a few minutes in advance).
  • Add the flour and salt, and beat in until just combined.
  • Spread the batter into the prepared baking pan.
  • Place the apricot halves on top, cut side down (4 rows of 5 halves, some slightly overlapping, works well in my tin), and push in a little.
  • Bake for 40 minutes or until golden brown.
  • Cool in the tin until firm enough to handle, then lift out using baking paper strip and finish cooling on a wire rack.

Overnight Oatmeal with Extra Virgin Olive Oil

Overnight Oatmeal with Extra Virgin Olive Oil

oats apricots almonds overmight oatmeal olive oil

Overnight Oatmeal… with olive oil

A healthy make ahead breakfast, to get your day off to a good start and help you feel full for longer, using oats, dried fruit, nuts, and olive oil.
Prep Time 10 mins
Total Time 8 hrs 10 mins
Course Breakfast
Servings 3 servings

Ingredients
  

  • 1 cup oats
  • 1/3 cup dried apricots
  • 1/4 cup almonds
  • 1 cup milk
  • 1 tsp vanilla essence
  • 1/4 tsp lemon zest
  • tablespoon EVOO to taste about a tablespoon per portion

Instructions
 

  • Chop the fruit and nuts.
  • Add to oats.
  • Add milk, vanilla, and lemon zest.
  • Mix together and leave in the fridge overnight in a sealed container.

Notes

  • I generally use whole milk, but low fat milk, or almond milk are also great.
  • Use any other dried fruits you like, or have hidden in the back of the cupboard.
  • Fresh fruit is also lovely, but better added at the time of eating, try grated apple, chopped nectarine, sliced pear…
  • Walnuts are great in this too, or try seeds, such as sunflower seed kernels.
  • If you don’t have vanilla essence or lemon zest, add a little honey, maple syrup, sugar, or salt to taste.
  • This makes 2-3 portions, and keeps in the fridge for three days.
  • I usually make it and keep it in a single large container in the fridge, but if you put it into individual jars it’s a great breakfast to grab and go if you’re short of time in the morning!
  • I use rolled oats.
  • Lemon zest can be frozen, so the next time you’ve got a lemon that’s getting past its best, zest it onto a piece of baking paper, fold to secure, and put it in an airtight bag in the freezer.