cake apricot olive oil upside-down cake honey Greek yogurt dessert baking

Apricot olive oil upside-down cake

Name: Apricot olive oil upside-down cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 1-2 tbsp honey; olive oil or butter; 400 g apricots (without pits); 140-160 g apricots blended into purée; 220 g self-rising flour; pinch salt; 120 g light brown sugar; 1 orange zest; 3 eggs; 120 ml olive oil; 80-90 g Greek yogurt; 1 tsp vanilla extract; 70 g honey; 40 ml heavy cream; 10-15 ml orange juice; pinch salt; 1 tsp olive oil (optional); chopped pistachios

Soft olive oil cake with apricots, finished with a glossy honey cream glaze.

View on Instagram →

Method

1
Preheat the oven to 170°C conventional.
2
Line the bottom of a 22 × 24 cm tray with baking paper and lightly grease it.
3
Drizzle the honey over the bottom and arrange the apricot halves cut-side down.
4
Blend part of the apricots into a smooth purée.
5
Whisk the eggs and brown sugar until slightly lighter and fluffy.
6
Add the olive oil, yogurt, vanilla and orange zest. Mix well.
7
Add the apricot purée and mix again.
8
Fold in the flour and salt until just combined (do not overmix).
9
Pour the batter over the apricots.
10
Bake for about 55 minutes (170 degrees conventional) until the center is fully set.
11
Let cool for 10–15 minutes and carefully flip.
12
Warm the honey, heavy cream, orange juice and salt gently for about 30–60 seconds while whisking.
13
Remove from the heat and stir in the olive oil and vanilla extract.
14
Let it cool slightly and drizzle over the cake. Finish with chopped pistachios.