Yesterday I was playing around in the kitchen and I wanted to make a dessert that utilized summer flavors without being too heavy or rich. This honey and olive oil cake has the soft, airy texture of sponge cake, and pairs perfectly with the fruity apricot glaze.
The cake itself is delicately sweetened by the honey and the olive oil keeps it nice and moist.
Honey and Olive Oil Tea Cakes
makes 12 (2″) cakes
2 large eggs, room temperature
60 g sugar
65 g olive oil
115 g honey
130 g cake flour
2 g salt
6 g baking powder
220 g apricot glaze
30 g olive oil
wedged apricots, for garnish
Preheat oven to 350F.
Sift together cake flour, salt, and baking powder into a large bowl. Set aside.
In a bowl of a stand mixer fitted with a whip attachment, combine eggs and sugar and whip until eggs are pale and thick (3-5 minutes).
While eggs are whipping, combine olive oil and honey in a small saucepot and gently heat until warm to the touch (if bubbles begin to form around edges, remove from heat).
Pour about 1/4th of whipped egg into olive oil mixture, and stir until combined. Pour mixture back into whipped eggs, add dry ingredients, and gently fold with a rubber spatula until there are no more lumps.
Portion between silicon molds or greased pans, bake 350F for 12-14 minutes or until a toothpick inserted in the center of one cake comes out clean. Let cool completely in mold before removing.
For glaze: combine apricot glaze and olive oil in a small saucepan, and heat until melted. Whisk glaze and oil together until completely emulsified. While glaze is still hot, dip each cake in glaze and garnish with apricot wedges, then brush glaze on top of apricot. Keep refrigerated.