Soft Apricot Cake

This apricot almond olive oil cake is a summertime stunner, blending juicy fruit and nutty almonds. You'll love the soft crumb and gentle hint of olive oil. It's a classy sweet treat for any gathering.

I first ran into this cake while visiting southern France. Since then, it's my go-to summer family dessert. My kids count down to apricot season just so I'll bake it again.

Ingredients

• 185g raw cane sugar: gives a hint of caramel to balance the apricots
• Zest from one lemon, grated: brings brightness and keeps things from getting too rich
• 2 large eggs: help the cake hold together and stay light
• 180ml whole milk: keeps things moist and tender
• 120ml olive oil: pick a good one that tastes fruity but not overpowering
• 1 teaspoon vanilla extract: amps up the natural sweetness of the fruit
• 1 teaspoon almond extract: really boosts that almond flavor
• 125g all-purpose flour: this is the base for your batter
• 95g almond flour: makes it a little heavier and adds some nutty depth
• 1 and a half teaspoons baking powder: helps the cake rise nicely
• 1/2 teaspoon baking soda: keeps the texture soft and springy
• A generous pinch of sea salt: brings out all the flavors
• 7 ripe but firm apricots, cut in half with pits removed: you want them just soft enough but not mushy
• 2 and a half tablespoons finely chopped pistachios: add a pop of color and crunch
• Powdered sugar to finish: just a dust for that pretty last touch

Step-by-Step Instructions

Let the cake cool, then serve:

Once baked, leave it to rest in the pan around 15 minutes so it's cool enough to handle. Sprinkle with powdered sugar right before you serve for a nice look.

Time to bake:

Slide the pan into the oven. Pull it out when it's golden and a tester comes out clean—around an hour, but check after 50 minutes as ovens can be different.

Add the apricots and toppings:

Set the apricot halves gently on top of your batter and toss on those pistachios, too. They'll settle into the cake a bit while baking but will still peek through.

Combine wet and dry mixes:

Pour the wet ingredients over the dries, then give it a quick mix. Don't whisk it too much so it stays tender, then spread the batter evenly in your prepared pan.

Mix the dry ingredients:

In a separate big bowl, whisk together both flours, baking powder, baking soda, and salt. This spreads out the leaveners so the cake bakes up right.

Mix up the wet stuff:

Use a bowl to stir sugar and lemon zest. Drop in the eggs, pour in milk and olive oil, and add vanilla and almond extracts. Whisk till it's smooth and the zest is well mixed in for max flavor.

Prep the pan:

Line a 23 cm cake pan with baking paper and brush the bottom and sides with some olive oil. That way, getting the cake out later is hassle-free.

Get the oven ready:

Set your oven to 190°C to start. Let it come up to temp so your cake comes out evenly cooked and fluffy.

My favorite part is when those apricots start getting sticky and caramelized in the oven. All that fruity juice seeps into the cake. Every bite is packed with a surprise hit of flavor.

Keeping It Fresh

This apricot cake is totally at its best the day you make it, but it'll still taste awesome for days after. Keep it under a cake dome at room temperature for two days, or pop it in the fridge for up to four. To bring back that just-baked vibe, warm slices for a few minutes in a 150°C oven.

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Swaps and Extras

No apricots in sight? Use well-drained canned apricots, or trade them out for nectarines, peaches, or plums. Need it gluten-free? Swap the all-purpose flour for a mix of rice flour and cornstarch. Want a different sweetener? Honey or maple syrup both work and give a fresh twist.

How This Cake Began

Fruit cakes with olive oil got their start in Mediterranean kitchens, especially where olive oil's a big deal. People used to bake these for summer harvest parties, showing off all that fresh fruit. Almonds in the mix are a tip of the hat to Middle Eastern pastries that traveled west and ended up in the dishes we know and love now.

Frequently Asked Questions

→ What's the best way to store this cake?

Keep it in an airtight container at room temperature for 2–3 days, or pop it in the fridge to make it last up to a week.

→ Can I swap out apricots for other fruits?

Definitely! You could try peaches, plums, or even pears for a new flavor twist.

→ How do I stop the apricots from sinking into the batter?

Just give them a light dusting of flour before placing them on the batter. That should do the trick!

→ Will the olive oil give the cake a strong flavor?

Nope! The olive oil adds a subtle fruity note that enhances the overall flavor without overwhelming it.

→ Can I replace almond flour with something else?

If you want, you can use hazelnut flour or just increase the all-purpose flour. It may slightly change the texture, though.

→ What if the cake turns out too dry?

Try adding a bit more almond flour or make sure not to overbake—keeping it under an hour should help.