Apricot Almond Olive Oil Cake

Apricot Almond Olive Oil Cake

This recipe is inspired by a classic Ottolenghi recipe. You can sub half the almond flour for a ground nut of your choice (walnuts! pistachios! hazelnuts!), but you’ll want to get it super fine in a food processor without turning it into a nut butter. We keep it super simple here and go all almond flour and use olive oil instead of butter. We topped it with just a bit of chopped lavender, but you might try incorporating your favorite herb as well (lemon verbena?). Cardamom would also be very lovely here.


160 g olive oil
180 g sugar
4 eggs
1 Tbsp almond extract*
240 g ground almonds (blanched almond flour, not meal)
90 g all-purpose flour
Zest of 1 lemon
1 tsp baking powder
½ tsp salt
8-10 apricots, halved
Lavendar - chopped - optional
Sliced almonds - optional
Honey - optional


Preheat the oven to 350 F. Line a 9 inch round cake pan with parchment paper. 

Beat together olive oil and sugar. Add eggs one at a time, whisking to incorporate. Whisk in almond flour.

Fold in AP flour, baking powder, salt, almond extract, and zest. Mix until just combined.

Pour batter into the prepared pan. Top with halved apricots starting from the outer edge, turning them on their sides and wedging them into the batter, slightly overlapping and sticking out. Repeat with the middle ring. Top with sliced almonds if desired.

Bake for about about 1 hour, checking and rotating the pan halfway through. Cover with foil if the top is starting to brown too much. 

Let the cake cool for 15 minutes and drizzle with honey and chopped lavender, if using. The apricots also produced a bit of juicy syrup and we brushed that around the top too.


*We used a homemade almond extract called noyaux, made of apricot pits. If you are using regular almond extract from the store, you may want to dial back the extract a bit (however, we really really love almond, so we probably wouldn’t!). You could also easily use vanilla extract here instead.

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