I know January is supposed to be all about healthy eating but in the southern hemisphere it is summer and there are stone fruit everywhere. I find it impossible not to bake with them a few times during the season and this Apricot and Lime Olive Oil Cake might not be the prettiest cake but it is packed with loads of tangy and zesty flavours from the fresh apricots and limes.
The cake is gluten free, has a very soft crumb and breaks up quite easily so I guess it is somewhere between a cake and a dessert. I say it is not the prettiest cake as I have not been able to make it with all the apricots showing when I turn the cake over. The batter is a bit on the thin side so there is bound to be an apricot or two covered with batter and that annoys me every time!
I have made it with just ground almonds or a mix of ground almonds and hazelnuts and it was as good. You could replace the lime with any other citrus. Lemon will be great and I think orange and grapefruit will make a delicious cake too. Serve slightly warm or at room temperature with a dollop of full fat plain yoghurt. Enjoy!
Our next Food Photography Workshop will take place on Saturday the 17th of February 2018 and we have 4 spaces still available. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location.
** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.
- 80ml apricot jam
- 2 tsp water
- 1 tsp olive oil
- Approx 10 apricots, stoned and halved
- 200g sugar
- Juice and zest of 3 limes
- 4 eggs
- 125ml Baleia Extra Virgin Olive Oil
- 200g ground almonds
- 1 tsp baking powder
- ½ tsp salt
- Preheat oven to 180 degrees C
- Line and grease a 22cm springform cake tin
- Place the syrup in a small bowl and bring to a boil while stirring
- Once the jam is a smooth syrup, remove from the heat and spoon onto the base of the lined cake tin
- Place the apricot halves (cut side down) on top of the syrup in a circular pattern, gently pressing them down into the jam syrup
- Place the sugar and lime zest in the bowl of a food processor and pulse until the sugar has gone a pale green colour
- Place the lime sugar in the bowl of an electric standing beater and while the motor is running pour in the olive oil
- Beat for a few minutes and add the eggs one by one, beating for 3 minutes between each addition
- Fold in the lime juice, almonds, baking powder and salt
- Spoon the batter on top of the apricots and bake for about 50 – 60 minutes or until a skewer inserted comes out clean (lightly cover with foil if the cake browns too quickly)
- Allow the cake to cool (slight warm or completely) in the tin before turning it over (apricots on top) onto a serving platter
- Remove the baking paper and serve with yoghurt or coconut yogurt with a bit more lime zest
- Or sprinkled with some chopped pistachios or flaked almonds
A few more of my favourite gluten free bakes :
Lemon Ricotta Cake