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Blenheim Apricot & Olive Oil Cake

  • Author: Pour Olive Oil
  • Prep Time: 10
  • Cook Time: 20-30
  • Total Time: 58 minute


Perfectly balanced in a light and sweet harmony!

Try this with either the Apricot Balsamic or Peach balsamic (just exchange the apricot halves for peach slices!). This is also a lower gluten recipe due to the use of Semolina flour.



2 cups Semolina

1 tablespoon Baking Powder

1½ teaspoon Baking Soda

½ teaspoon Salt

1 cup cane sugar, divided

2 Eggs

1¼ cups Buttermilk

¾ cup Pour Olive’s UP Extra Virgin Olive Oil ( Use mild for less olive oil flavor or robust for a stronger kick)

1 teaspoon Vanilla

zest of 1 lemon

4 medium sized ripe apricots, pitted and cut in half (or peach slices)

1 cup honey (Cloister Honey is great!)

¾ cup PO’s White Balsamic (Either Blenheim Apricot or Peach)


Preheat the oven to 350 degrees F.

Line the bottom of a 13 x 9″ rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil.

In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar. Add the eggs and buttermilk to the dry ingredients and whisk until combined.

Add the olive oil lemon zest, and vanilla to the batter and whisk until smooth.

In a separate bowl, toss the apricots with 1/2 cup of sugar and arrange the halves cut side down over the parchment
Pour the batter into the prepared cake pan over the apricots. Bake in the preheated oven for 30-35 minutes. Take care not to over bake as this cake can dry out quickly.

While the cake is baking, make the apricot balsamic syrup by placing the honey and apricot balsamic in a saucepan. Bring to a bare simmer over medium heat and allow to reduce for 10 minutes until thickened and reduced by ?.

When the cake is finished baking, remove from the oven and slowly pour the syrup over the top of the cake until all of the syrup soaks in.

Let cool. Serve at room temperature with a dollop of Greek style yogurt, ice cream, or just eat it plain!