Olive oil may not be the first thing you think of when you talk about sweet things and baking a cake, but this a lovely sponge.


  • 150 g softened butter
  • 300 g sugar
  • 2 tblsp plain white flour
  • 3 eggs
  • 4 tblsp olive oil
  • 1 tin apricots
  • 2 tblsp honey


  • We're going to mix the softened butter with the sugar and whisk it until it's pale and fluffy.
  • And one it is creamed, the eggs go in one by one and you beat after each one.
  • Then add four tablespoonfuls of olive oil.
  • Now you might feel that this cake should really be savoury, but we're going to serve it piled high with apricots that have been mixed with a little bit of honey and olive oil.
  • Smooth it out in the dish, and that goes in the oven for about half-an-hour at 180°C.
  • While that's cooking, prepare the apricots that go on top.
  • Drain the syrup from the tin of fruit and into the syrup add a couple of tablespoons of honey, then a little bit more olive oil - just a touch and it needs to go away in the fridge to chill while the cake's cooking.
  • When the cake's been cooking for about half-an-hour, pierce it all over with a skewer and pour the olive oil and honey over it to soak in.
  • Pile the apricots on top and that's it.

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