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Apricot And Olive Oil Cake

by Nuvo Olive OIl

Apricot And Olive Oil Cake

Recipe Credit:

PREP TIME                                     COOK TIME

1 hour 10 minutes                                         40 minutes


1 hour 50 minutes



3/4 cup (170g) caster sugar
1 cup (230ml) milk
1 lemon zest, finely grated
1 vanilla bean, split and seeds scraped
100 ml Nuvo Olive Oil or Blood Orange Olive Oil
2 eggs, lightly beaten
1 1⁄3 cups (200 g) self-raising flour
½ tsp bicarbonate of soda
7–8 apricots, cut into half
flaked almonds,
fresh ricotta and honey, (optional)
3 tsp Mistrà or Sambuca (optional)


Preheat your oven to 180°C .

Line a  baking pan with baking paper.

Take a medium saucepan and put sugar, milk and lemon zest and cook for 3–4 minutes on low heat. Stir regularly to dissolve the sugar but milk should not come to boil. Turn off the heat and add vanilla seeds, olive oil, and Sambuca (if using). Let it cool for 5–10 minutes.

Now add beaten eggs, self-raising flour, and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot halves on top.

Sprinkle the flaked almonds and bake for 30–35 minutes. Insert a skewer in the middle of the cake and check if it comes out clean. Let it cool for a few minutes. Serve just as it is or with honey-drizzled ricotta.


Nuvo Olive OIl
Nuvo Olive OIl


Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.

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