Just like yogurt, oil makes ultra moist cakes.
Preheat and use a neutral vegetable oil.
But that’s just a matter of preference! If you like the taste of olive oil in your cakes (or another flavored oil), it’s not forbidden!
Apricots:
It is important to use very ripe and tasty apricots.
I made this cake in the summer, before I went on vacation, but I didn’t have time to publish the recipe.
My apricot tree was very generous, as usual. Neighbors and friends, squirrels and my little family, everyone had a blast!
I also made jams, clafoutis and froze a lot of the apricots (halved and pitted).
Out of season, you can make this cake with apricots in frozen pieces (or store-frozen), canned, in syrup, or even with apricots.
rehydrated dried apricots.
The apricots give a slightly tart taste to the cake!
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