Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
150 g softened butter
300 g sugar
2 tblsp plain white flour
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.