Soft Almond, Apricot, Olive oil Cake with Basil Leaves

Soft Almond, Apricot, Olive oil Cake with Basil Leaves

Serves 6 individual cakes

INGREDIENTS

• 120g all-purpose flour

• 80g ground almonds

• 100g sugar

• 2 large eggs

• 140ml olive oil (extra virgin)

• 1/2 teaspoon vanilla extract

• 1 tsp ginger powder

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• Pinch of salt

• Apricots cut in half

• Basil leaves

METHOD

1. Preheat your oven to 180°C. Grease and flour 4-6 diameter mini cake pans or line them with parchment paper.

2. In a large bowl, sift together the flour, ground almonds, baking powder, baking soda, and salt. Set aside.

3. In another bowl, whisk together the sugar, eggs, olive oil, vanilla extract, ginger powder well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

5. Pour the batter evenly into the prepared mini cake pans. Smooth the tops with a spatula.

6. Add half of an apricot on top and sprinkle with brown sugar. (I use coconut)

7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

9. Add freshly picked basil leave on top.