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


  • 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


  • 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.