Apricots have started appearing in the markets and I couldn't be happier about it. Sure, apricots are a perfect snack all by themselves, but their slight tang is a perfect balance for sweet baked goods. I set to work on a dairy free cake recipe that incorporated apricots and cherries and all I can tell you is that this cake tastes like summer in every bite!
It's got tangy apricots, rich, fruity olive oil, sweet cherries and bright lemon zest. Loads of fruit flavor in every bite. I made this cake so many times that I found myself eating it for breakfast! I've made the recipe dairy free by using coconut yogurt, but you can easily swap in plain yogurt if you'd prefer. I've also tested it with oat flour instead of all purpose flour and while it was still delicious, it was noticeably more dense and needed more baking time. I prefer the AP flour recipe, but feel free to test it out with oat flour if you're looking for something gluten free.
Give this one a go. You won't be sorry!
3/4 cup plain coconut yogurt (I used a brand that is cultured coconut cream, without fillers)
1/3 cup fruity olive oil (the taste really comes through here)
2 large eggs + 1 large egg yolk
2/3 cup sugar
zest of 2 whole lemons
1 teaspoon vanilla extract
1 1/2 cups flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 heaping teaspoon salt
pinch of nutmeg
confectioner's sugar for dusting
Preheat the oven to 350.
Line a 9x13 pan with parchment paper and grease the sides.
In a large bowl, whisk together the wet ingredients: yogurt, olive oil, eggs and the yolk (one at a time), zest and vanilla. Add the sugar and combine.
In a separate bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt and nutmeg. Slowly add the dry ingredients to the wet ones and combine thoroughly to form a batter.
Take 2 apricots and chop into a small dice. Do the same with 20 cherries. Set aside.
Slice the remaining apricots and cherries into thin slices. Set aside separately.
Spread a thin layer of batter on the bottom of the pan.
Top with diced apricots.
Add another layer of batter (don't worry if it's not all perfectly covered). Spread a thin layer of diced cherries on top.
Add the remaining batter on top and place your sliced cherries and apricots on top.
Bake for approximately 35-40 minutes, or until a cake tester comes out clean. Once completely cooled, dust with confectioners sugar. Makes about 15 squares (or more/less depending on how you slice it).