Recipe Credit: naturalhealthmag.com.au
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
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.
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