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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.

Applesauce Olive Oil Cake

Applesauce Olive Oil Cake

Applesauce Cake

FarmerFi
This is a perfect autumn recipe – inspired by the flavors of freshly picked apples, and freshly harvested walnuts. Serve it up for morning tea, grab one for an emergency breakfast, or enjoy it warm with a dollop of cream for dessert. It’s also useful in being a recipe suitable for those needing or choosing to avoid eggs and dairy products.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 16

Ingredients
  

  • 1/2 cup (125ml) Extra Virgin Olive Oil
  • 1 cup (220g) raw brown sugar
  • 1 cup unsweetened applesauce or stewed apples
  • 2 cups (250g) self-raising flour
  • 1 teaspoon ground / grated nutmeg optional
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped walnuts optional
  • 1/2 cup sultanas optional

Instructions
 

  • Preheat oven to 180 degrees C.
  • Grease and flour a 20cm square cake tin.
  • Mix olive oil with sugar and applesauce, then beat well.
  • Stir in flour and nutmeg, cinnamon, and cloves.
  • Add nuts and sultanas if using, and mix through.
  • Pour the batter into the prepared cake tin.
  • Bake in the preheated oven for 40 minutes or until done.

Notes

Remember to make sure the Extra Virgin Olive Oil (EVOO) and walnuts you’re using are fresh, as both will develop a rancid flavor once oxidized which will be discernable in the finished cake. For EVOO, look for a harvest date of less than 2 years, keep your oil in a cool, dark place, and once opened use within 6-8 weeks.
With walnuts, if you’re buying shelled ones, look for a pale colour – older nuts tend to become darker with age. If you’re lucky enough to live in Tasmania, the walnut harvest has just about finished, so new season nuts will be available very soon.

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If you’re more of a chocolate cake kind of person, then take a look at my favourite olive oil chocolate brownie recipe. And if you’re in need of some amazing, flavour filled Tasmanian Extra Virgin Olive Oil to help you with your kitchen experiments, then head over to our online shop – shipping is by Express Post within Australia, so you don’t have to wait long to get it!

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