Fruit Crazy and an Olive Oil Apricot Cake

July 17

An abundanza of glorious fruit is filling our orchard right now…take a peek!

I picked a peck of pluots and plums and apricots (not really a peck – it sounded kind of cute, though)

Olive Oil Apricot Cake

ooolala delish!

(I am pretty sure that you can swap out the apricots for pluots or plums. I will try each and let you know sometime soon.)

Here’s the recipe:

Apricot Olive Oil Cake


1 pound (about 6) ripe apricots, sliced or chopped into 1-inch pieces.


1 1/4 cups all-purpose flour


1 1/2 teaspoons baking powder


1/4 teaspoon salt


1/3 cup cornmeal


1/2 cup extra-virgin olive oil, plus more for greasing the pan


1 cup granulated sugar


zest from one medium orange

3 large eggs


1/3 cup non fat Greek yogurt (I love FAGE)


1 teaspoon fresh orange juice

Preheat the oven to 350ºF. Grease the bottom and sides of a 9-inch springform pan with olive oil.

Sift the flour, and baking powder into a bowl. Stir in salt and cornmeal.

In a separate bow, whisk together the olive oil, sugar, and eggs. Add orange zest, orange juice, and yogurt, and whisk thoroughly to combine. Add the flour mixture in three batches, mixing until incorporated.

Spread about half of the mixture into the springform pan, spreading evenly. Place about half of the apricot pieces over the batter. Pour the rest of the batter into the pan and top with the remaining apricots.

Bake for 350ºF for about 35 minutes until a tester inserted into the center of the cake comes out clean.

***by the way, the cake would be amazing for breakfast with a cup of Peet’s French Roast or for dessert with a dollop of fresh whipped cream and a little glass of Late Harvest Orange Muscat

The cake disappeared pretty quickly – I love having the kids home (no leftovers!)

And speaking of leftovers

Annie made Spring Rolls!

She made them with:

Thai rice papers

filled with julienned

Carrots,

Cucumbers,

Steamed asparagus,

Red peppers and

Cellophane noodles

We dipped them in a Spicy Peanut Sauce!

So good! And healthy!

Nice job, Annie!

I am proud!

I looked for the leftover Spring Rolls for breakfast the next morning (I don’t always eat Petit Soleil food for breakfast) and all the Spring rolls were gone. They, evidently, disappeared at two in the morning when the kids got home from downtown.

Andrew made a coffee cake with the Pluots at Petit...it got

really

GREAT reviews...

watch for that recipe, too!

Bon Appetit!