Olive Oil Cake with Apricot Filling
Discover the perfect blend of fruity and citrus flavors with this olive oil cake and apricot filling. Using pantry staples like dried apricots, olive oil, and lemon zest, this recipe is surprisingly easy to make. Enjoy a moist and flavorful cake that's perfect for any occasion.
Ingredients
⅓ cup dried apricots
⅓ cup hot water
1 ¾ cups (8 ¾ ounces) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¼ cups (8 ¾ ounces) sugar
3 large eggs
¾ cup extra-virgin olive oil
¾ cup whole milk
1 tablespoon grated lemon zest
¼ cup lemon juice
Directions
Make the Apricot Filling: Blend the dried apricots with the hot water until smooth. Set aside.
Prepare the Batter: Whisk flour, baking powder, baking soda, and salt in a bowl.
In a separate bowl, whisk sugar and eggs until light and fluffy. Slowly whisk in olive oil. Stir in milk, lemon zest, and lemon juice.
Gradually add dry ingredients, stirring just until combined.
Layer the Batter: Pour half of the batter into a greased 9-inch round cake pan. Refrigerate for 10 minutes.
Add Filling & Finish: Spoon the apricot puree evenly over the chilled batter. Pour the remaining batter over the top.
Bake: Bake at 350°F (175°C) for 45–50 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Cool & Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
