Serves 10-12
Prep time 20min
Cooking time 40min
Skill easy
Ingredients
8 ripe apricots, halved
zest of 1 orange
juice of ½ orange
1 Tbsp sugar
Cake
220ml milk (can use plant-based)
160g sugar
1 tsp vanilla extract
100ml olive oil, plus extra for greasing
2 eggs
200g flour
1½ tsp baking powder
½ tsp baking soda
Pinch salt
Method
Preheat the oven 180degC or 160degC fan forced.
Brush the sides of a 20cm cake tin with a little oil and line with baking paper.
Place the apricot halves in a bowl, add the orange zest and juice and toss together with the sugar. Set aside.
Pour the milk into a small saucepan, add the sugar and vanilla. Warm together over a low heat until the sugar has dissolved. Allow to cool for 10 minutes.
Add the oil and stir to combine.
Lightly whisk the eggs together in a large mixing bowl, add the milk mixture and whisk to combine.
Sieve in the dry ingredients and gently fold through until combined.
Pour into the prepared tin, cover the top with the apricots and drizzle over any juice.
Bake for 30-40 minutes or until a skewer comes out clean when inserted.
Cool in the tin before removing.
