Apricot pistachio olive oil cake recipe for 10
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Fresh apricots sink into a light olive oil cake that serves ten. Pistachios provide a crisp topping, and the cake needs no frosting.
Ingredients
All-purpose flour
1 1/2 cups
Baking powder
1 1/2 tsp
Fine salt
1/2 tsp
Granulated sugar
3/4 cup
Large eggs
2
Olive oil
1/2 cup
Plain Greek yogurt
3/4 cup
Vanilla extract
1 tsp
Lemon
1
Fresh apricots
6
Shelled pistachios
1/3 cup
Turbinado sugar
2 tbsp
How to make it
- Heat the oven to 350°F and line a 9-inch round pan. 2. Whisk flour, baking powder, and salt. 3. Whisk sugar, eggs, olive oil, yogurt, vanilla, lemon zest, and lemon juice. 4. Fold in dry ingredients and spread batter in the pan. 5. Arrange halved apricots on top; scatter with pistachios and turbinado sugar. 6. Bake 40 to 45 minutes, cool, and slice into 10.
FAQ
Who is "Apricot pistachio olive oil cake recipe for 10" for?
Fresh apricots sink into a light olive oil cake that serves ten. Pistachios provide a crisp topping, and the cake needs no frosting.
What do I need to buy for "Apricot pistachio olive oil cake recipe for 10"?
This list has 12 items, including All-purpose flour, Baking powder, Fine salt, and Granulated sugar. Cross off what you already own, then buy the rest.
Do I need every item on "Apricot pistachio olive oil cake recipe for 10"?
No. Use it as a starting checklist for Apricot pistachio olive oil cake recipe for 10. Cross off what you already have—often that includes All-purpose flour—and add anything your situation still needs.
Does "Apricot pistachio olive oil cake recipe for 10" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat the oven to 350°F and line a 9-inch round pan. 2. Whisk flour, baking powder, and salt. 3. Whisk sugar, eggs, olive oil, yogurt, vanilla, lemon zest, and lemon juice. 4. Fold in dry ingredients and spread batter in the pan. 5. Arrange halved a…
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