Apricot Olive Oil Cake

Bring a touch of Mediterranean sunshine to your dessert table with this Apricot Olive Oil Cake. Made with luscious ripe apricots and rich Benissimo Extra Virgin Olive Oil, this cake is moist, tender, and naturally sweet. Perfect for family recipes, weeknight desserts, or anytime you want a simple yet impressive treat, it’s an effortless way to elevate your baking with authentic, gourmet flavor.

Ingredients

• 6 ripe apricots
• 1 ½ cups Extra Virgin Olive Oil
• 1 cup plus 2 tablespoons sugar
• ½ teaspoon salt
• 3 large eggs
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• Vanilla ice cream, for serving

Instructions

1. Preheat oven to 350˚F. Line a 9x13-inch baking pan with parchment paper and coat with vegetable oil spray.
2. In a bowl, toss apricots with ¼ cup of olive oil, ¼ cup plus 2 tablespoons sugar, and salt. Let stand until juicy, about 15 minutes.
3. In a separate bowl, whisk eggs, remaining ¾ cup sugar, and 1 ¼ cups olive oil.
4. In another bowl, whisk together flour, baking powder, and baking soda.
5. Gradually whisk dry ingredients into egg mixture.
6. Fold in the apricots and juices. Scrape batter into prepared pan.
7. Bake 35 minutes or until golden and a toothpick inserted into the center comes out clean.
8. Let cool slightly and serve with vanilla ice cream.