Apricot, Olive Oil and Almond Tea Cake with Roasted Peach Ice Cream

Sensational summer flavour in this apricot tea cake, balanced with almonds, a mild olive oil flavour and paired with a grilled peach ice cream.

Level

Beginner

Category

  • Desserts

Cooking Methods

  • Baking

Serves

10

Prep Time

30 minutes

Cooking Time

1 hour

Ingredients

For the apricot topping:

    8-10 apricots, halved and stones removed
    100g brown sugar
    50g cream

For the Cake

    180g brown sugar
    250ml (1 cup) milk
    80ml (1/3 cup) olive oil
    2 eggs
    Zest of 1 lemon
    10ml (2 tsp) vanilla extract
    200g (1 & 1/3 cups) cake flour
    25g (¼ cup) almond flour
    10ml (2 tsp) baking powder
    2,5ml (1/2 tsp) baking soda
    Pinch of salt
    Slivered almonds, to garnish

For the Ice cream

    2l store-bought vanilla ice cream
    8 ripe peaches, halved and stones removed
    30ml (2 Tbsp) honey
    15ml (1 Tbsp) olive oil

Directions

For the Apricot topping:

    In a saucepan over low heat, melt the sugar and in a separate small pot heat the cream. Add the warm cream to the melted sugar and stir until well combined. Add the halved apricots and cook for about 5-6 minutes. Remove from the heat and set aside until needed.

For the Cake

    Pre-heat the oven to 180°C.
    Line a 30cm cake tin with baking paper and spray with a non-stick cooking spray. Pack the caramelised apricot halves cut-side down into the lined cake tin.
    To start with the cake batter, bring the sugar and milk to a boil in a saucepan.
    Beat the olive oil and eggs until light and fluffy. Now slowly add the milk mixture to the eggs while stirring to prevent the eggs from curdling. Add the lemon zest and vanilla extract.
    Add the cake flour, almond flour, baking powder, baking soda and a pinch of salt. Mix until just combined. Pour the batter over the apricot halves into the cake tin and bake for about 20-30 minutes, or until golden brown and a skewer comes out clean.

Ice cream

    Remove the ice cream from the freezer and allow to soften.
    While the ice cream is softening, place the peaches on a baking tray and drizzle with honey and olive oil. Bake for about 20 minutes, or until soft and golden brown.
    Remove the peaches from the oven and allow to cool, then purée until fine using a blender or food processor.
    Mix the roasted peach purée through the softened vanilla ice cream and place back in the freezer to harden.
    Garnish the cake with toasted slivered almonds and honey. Serve with the roasted peach ice cream.
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