Non-sweet tooths, this one’s for you. The combination of olive oil, rosemary and lemon in a cake is just sensational, and so wonderfully Mediterranean.
If you are desperate to make this outside apricot season, tinned apricot halves in syrup will make a good substitute.
I made the cake using tinned because i was feeling lazy, this cake is easy and tasty, please give it a try.
5 eggs, separated / 165g (¾ cup) caster sugar and 1 tablespoon to sprinkle / ¼ teaspoon salt / 185ml (¾ cup) olive oil / Finely grated zest & juice of 1 lemon / 1 teaspoon finely chopped fresh rosemary / 150g (1 cup) plain flour, sifted / 10 apricots, halved and stones removed
Preheat oven to 170°C fan-forced. Grease ring of a 20-22cm springform tin; turn base upside down so it no longer has a lip. Place a piece of baking paper over the base, then clamp the ring around it to secure. In a medium mixing bowl, whisk the egg whites with an electric mixer on medium speed until just foamy. Add 55g (¼ cup) of the caster sugar in two batches, whisking well between each addition until soft peaks form. Set aside.
Combine egg yolks, remaining caster sugar and salt in a medium mixing bowl; whisk with an electric mixer on high speed until pale and thick. Gradually drizzle in olive oil, whisking on high speed until all of it has been used. Add lemon zest and juice, rosemary and flour; stir with a whisk until just combined. Whisk in one-third of the egg whites to loosen the mixture, then add the remainder and stir very gently with the whisk until combined.
Pour batter into prepared cake tin; arrange the apricot halves in concentric circles on top, working from the outside in. Sprinkle the extra tablespoon of caster sugar evenly over the surface; bake for about 50 minutes, or until an inserted skewer comes out clean. Rest cake in the tin for 5 minutes before releasing the ring and sliding the cake onto a wire rack to cool. Rest for about 30 minutes; slice and serve with yoghurt mascarpone cream. Serves 10–12
Yoghurt mascarpone cream
250g (1 cup) mascarpone cheese / 250g (1 cup) Greek-style yoghurt /50g icing sugar / 1-2 teaspoons vanilla bean paste / or vanilla extract
Combine all ingredients in a medium mixing bowl, then whisk until smooth. This cream will keep for up to two weeks in the fridge. Makes about 2 cups