I am super excited to share this decadent little cake with you – how yummy does Rose and Apricot Olive Oil cake even sound, right?
Born out of inspiration from my chat on the podcast with Rob McGavin from Cobram Estate on his farming journey and the benefits of Extra Virgin olive oil, it took a test go before nailing this one but she’s ready for the world and I hope you love it as much as we do. While it might look like it’s got a bucket of ingredients, it makes up for being super easy to put together. If you want something even simpler, go for the Simple Almond Blender Cake – it really is the easiest, fastest cake on earth, and again made with olive oil.
As always, if you make it and love it, I love seeing your baking efforts on instagram @lowtoxlife
Real Cakes minus the weirdness. Happy people!
Rose and apricot olive oil cake
The CAKE part
- 20 grams coconut flour (1/4 cup)
- 50 grams tapioca or arrowroot flour (1/2 cup)
- 100 grams almond meal (1 cup)
- 50 grams rapadura sugar (1/3 cup)
- 1 tsp baking powder
- 15 dried apricots (sulphur / 220 free)
- 1/3 cup boiling hot water
- 1/3 cup milk of choice (i used almond milk)
- 3 eggs
- 2 tbsp rose water
- 1 tsp vanilla bean powder or 1/2 scraped pod
- 130 grams (1/2 cup + 3tbsp) Extra Virgin Olive Oil
The Syrup & Garnish
- 1/2 cup almonds, rough chopped and toasted on 180C/350F for 15 minutes.
- 2 tbsp rosewater
- 3 tbsp water
- 1/3 cup rapadura
- The Cake Part...
- The Cake Part
- Pre heat the oven to 180C / 350F and prepare a loaf with by greasing it well with olive oil and then dusting with the flour of your choice. You could also just line with a parchment paper.
- Pour the boiling water over the apricots and let sit for 5 minutes while you assemble the rest of the ingredients.
- If you're mixing in a thermo-cooker or blender, just mix your eggs and sugar on highest speed for 30 seconds, then add everything else, along with the apricots with half their water tipped out once they're soaked. Mix on medium speed for 15 seconds and you're ready to bake.
- If mixing by hand, sift the flours into a bowl.
- Whisk the eggs and sugar together in a separate bowl
- Combine those and all other ingredients, except soaked apricots
- Fne chop the soaked apricots, keeping a little of their water (about half of it) and fold them into the mix.
- Pour cake batter into loaf tin and bake for 35-40 minutes - test with a skewer at 30mins and bake an additional 10 minutes if still coming up wet in the middle. Then check again... Every oven is different!
- Pull out of the oven and cook on a cake rack for 30 minutes before adding the syrup and crushed nuts. I like to pop the nuts in the oven when the cake comes out, to keep the timings moving and get a bit of efficiency happening!
- Pop the rosewater, sugar and water into a small saucepan or frying pan on low/medium
- Once it has bubbled for 2 minutes, switch off the heat and place your cake on the serving plate it's going on, pouring the syrup over the top slowly.
- Garnish with the chopped almonds and serve with mascarpone, whipped cream or coconut cream and a big smile!
It’s a luscious, fragrance and pretty loaf cake which you could always also make in a regular round tin, too!