A golden tender sponge made with ground almonds and the aromatic flavours of vanilla and olive oil, studded with ripe apricots and cherries before baking, and brushed liberally with olive oil as soon as it was pulled from the oven.
It is of course ultimately up to you, though! If you would prefer a milder taste then a light olive oil would be good, but if you really want to taste it then a good flavourful one is best 💛
Wonderful flavor and texture! I think the almond flour makes this. Mine fell in the middle more than I would like - I left it in the oven a few minutes beyond 55 min and had a cake tester come out clean as a whistle. Do you think it could be the water content in the ripe fruit I used? I tried to distribute evenly, but maybe the heavier apricots would have been best left on the outer rim... any advice would be appreciated bc I would like to keep this in rotation :) thank you!
I'm so sorry that this happened–I know how frustrating it is when a bake doesn't go exactly to plan. Assuming that you put the cake tester into the centre of the sponge and it came out clean, I'm unsure exactly what would have caused the sponge to sink drastically. Do you use an oven thermometer? Sometimes too hot a temperature can cause the cake the rise too quickly, and then a deflation once it has been removed from the oven. Keen to get to the bottom of this to ensure it doesn't happen again! I will make this recipe and see if I've any issues and get back to you x
It's ok and thank you for your response! Everyone loved it and I know there are so many variables. I do have an oven thermometer, but it's possible my oven has a hot spot where the thermometer is not. I baked at 350F - the bit of research I did on converting 160C with fan seemed to run the gamut of 320F - 375F, so I went with the most common baking temp in the US.
Flora which type of olive oil would best suit this cake? 🙏🏻
A good quality extra virgin olive oil would be perfect—some with lots of flavour so that it is beautiful and prominent in the cake x
Thank you! I was about to get the contrary a light almost flavorless one. The Chef knows best🫒
It is of course ultimately up to you, though! If you would prefer a milder taste then a light olive oil would be good, but if you really want to taste it then a good flavourful one is best 💛
I will go with your recommendation. I only use EVOO so I love the taste.
Wonderful flavor and texture! I think the almond flour makes this. Mine fell in the middle more than I would like - I left it in the oven a few minutes beyond 55 min and had a cake tester come out clean as a whistle. Do you think it could be the water content in the ripe fruit I used? I tried to distribute evenly, but maybe the heavier apricots would have been best left on the outer rim... any advice would be appreciated bc I would like to keep this in rotation :) thank you!
I'm so sorry that this happened–I know how frustrating it is when a bake doesn't go exactly to plan. Assuming that you put the cake tester into the centre of the sponge and it came out clean, I'm unsure exactly what would have caused the sponge to sink drastically. Do you use an oven thermometer? Sometimes too hot a temperature can cause the cake the rise too quickly, and then a deflation once it has been removed from the oven. Keen to get to the bottom of this to ensure it doesn't happen again! I will make this recipe and see if I've any issues and get back to you x
It's ok and thank you for your response! Everyone loved it and I know there are so many variables. I do have an oven thermometer, but it's possible my oven has a hot spot where the thermometer is not. I baked at 350F - the bit of research I did on converting 160C with fan seemed to run the gamut of 320F - 375F, so I went with the most common baking temp in the US.
Same :( even I would appreciate a response.
So sorry that you also experienced this. Please see my other reply x
Thank you so very much for the prompt response. Mine didn’t sink later… it just didn’t rise in the centre. Am definitely going to try this again :)
Love this! Reminds me of the lemon almond Birthday Cake I celebrate with every year.
check it out:
https://thesecretingredient.substack.com/p/turning-24-my-lemon-almond-birthday
Great cake and a cherry on top to finish this master piece.
Beaut ⭐️
Looks so good! Definitely wanna try making this!