01Cakes

Fresh Apricot Olive Oil Cake with Cornmeal

Name: Fresh Apricot Olive Oil Cake with Cornmeal
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 servings
Ingredients: 1 1/4 cups all-purpose flour (150 g); 1/2 cup fine yellow cornmeal (75 g); 2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 3/4 cup granulated sugar (150 g); 2 large eggs, at room temperature; 3/4 cup extra-virgin olive oil (180 ml); 1/2 cup whole milk (120 ml); 1 teaspoon finely grated lemon zest; 10 ripe apricots, halved and pitted (about 1 lb / 450 g); 2 tablespoons turbinado sugar, for the top

A rustic Italian-style cake where fine cornmeal keeps the crumb tender and olive oil carries the tartness of ripe apricots. It mixes in one bowl and tastes even better on day two.

EasyDifficulty20 minPrep45 minCook10 servingsServings320Calories

Steps

Heat the oven to 350°F (175°C), grease a 9-inch round cake pan, line the bottom with parchment, and dust the sides with flour.
Whisk the flour, cornmeal, baking powder, and salt together in a medium bowl.
Beat the granulated sugar, eggs, and lemon zest in a large bowl for 3 minutes until pale and thickened.
Stream in the olive oil while beating, then add the milk and mix until the batter is glossy and smooth.
Fold in the dry ingredients in two additions, stopping as soon as the batter is uniform.
Pour the batter into the pan and arrange the apricot halves cut-side up in a tight single layer across the top.
Scatter the turbinado sugar over the fruit and bake 40-45 minutes until deeply golden and a skewer inserted in the center comes out clean.
Cool in the pan for 15 minutes, then turn the cake out and cool completely on a rack before slicing.

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