Blenheim Apricot & Olive Oil Cake

A moist and fragrant cake featuring semolina and ripe apricots, enriched with high-quality extra virgin olive oil and finished with a luscious apricot balsamic syrup. Perfect served at room temperature with a dollop of Greek yogurt for a light, elegant dessert.

Prep, Cook & Total Time: About 10 minutes prep | 30–35 minutes bake | ~45 minutes total
Yield: Serves 8-10

Ingredients

• 2 cups semolina

• 1 tbsp baking powder

• 1½ tsp baking soda

• ½ tsp salt

• 1 cup cane sugar, divided

• 2 eggs

• 1¼ cups buttermilk

• ¾ cup UP extra virgin olive oil (e.g., Melgarejo Frantoio)

• 1 tsp vanilla extract

• Zest of 1 lemon

• 4 medium ripe apricots, pitted and halved

• ⅔ cup honey

• ¾ cup Blenheim Apricot White Balsamic Vinegar

Instructions

1. Preheat oven to 350°F. Line a 13×9″ rectangular pan with parchment paper and grease sides and paper with 1 tbsp olive oil.

2. In a large bowl, whisk together semolina, baking powder, baking soda, salt, and ½ cup sugar.

3. Add eggs and buttermilk; whisk to combine. Stir in olive oil, lemon zest, and vanilla until smooth.

4. Toss apricot halves with remaining ½ cup sugar. Arrange apricots cut side down on parchment in pan.

5. Pour batter evenly over apricots and bake 30-35 minutes. Avoid overbaking to keep cake moist.

6. Meanwhile, make syrup: In a saucepan, combine honey and apricot balsamic. Simmer over medium heat for 10 minutes, reducing by about one-third until syrupy.

7. Remove cake from oven and slowly pour syrup over top, letting it soak in.

8. Let cake cool completely. Serve at room temperature with Greek yogurt.