Apricot and Olive Oil Cake

Apricot and Olive Oil Cake, a delicious savory/sweet dessert 
This recipe makes a delectable dessert, or finger food at a party – it utilizes the savory olive oil from Morgenster and wildflower honey from Marques de Valdueza. We got this recipe from our friends at Morgenster, and we think you’ll enjoy it too!


  • 6oz sugar
  • 8oz milk
  • finely grated zest of one lemon
  • 1 vanilla bean, split and seeds scraped
  • 3.5oz Morgenster Extra Virgin Olive Oil
  • 3 tsp Sambuca liqueur (optional)
  • 2 eggs, lightly beaten
  • 1 1/3 cups flour, can use Gentile!
  • half tsp baking soda
  • 7-8 apricots, cut into quarters
  • flaked almonds, for sprinkling
  • fresh MdV honey or ricotta, to serve (optional)


Preheat your oven to 350 degrees F. Grease and flour a rectangular or cake tin (or line it with baking paper).

Place the sugar, milk and lemon zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla seeds, olive oil and liqueur (if using), then let the mixture cool for 5–10 minutes.

Add the beaten egg, flour and baking soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quarters on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting. Serve just as it is or with honey drizzled ricotta.

Photos courtesy of Morgenster and Organic Facts
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