This cake uses olive oil instead of butter, it adds a layer of moisture and flavour and the texture is silky.  It works particularly well with the tangy apricots. 

Preparation time - 20 minutes

Cooking time 40 minutes

Skill - easy

Serves 10-12

Ingredients

8 ripe apricots, halved

1 orange, zest and juice of half

1 Tbsp sugar

Cake

220 ml milk (can use plantbase)

160g sugar

1 tsp vanilla extract

100ml olive oil, plus extra for greasing

2 eggs

200g flour

1 ½ tsp baking powder

½ tsp baking soda

Pinch salt

Method

Preheat the oven 180C or 160C fan forced

Brush the sides of a 20cm cake tin with a little oil,line with baking paper.

Place the apricot halves in a bowl, add the orange zest and juice and toss together with the sugar. Set aside.

Pour the milk into a small saucepan, add the sugar and vanilla. Warm together over a low heat until the sugar has dissolved. Allow to cool for 10 minutes.

Add the oil and stir to combine.

Lightly whisk the eggs together in a large mixing bowl, add the milk mixture and whisk to combine.

Sieve in the dry ingredients and gently fold through until combined.

Pour into the prepared tin, cover the top with the apricots and drizzle over any juice.

Bake for 30-40 minutes or until a skewer comes out clean when inserted.

Cool in the tin before removing.