Olive Oil Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan or line with parchment paper. Bring eggs to room temperature if refrigerated (about 20 minutes).

Dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, and sea salt until evenly combined.

Wet ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk the granulated sugar with the eggs until smooth. Add the milk, extra-virgin olive oil, vanilla extract, orange zest, and Grand Marnier (if using). Whisk until combined and slightly emulsified — mixture will be runnier than a butter-based batter.

Combine

Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula (or mix briefly on low speed) until just incorporated. Do not overmix; stop when no streaks of flour remain.

Bake

Pour the batter into the prepared cake pan, smoothing the top. Bake for 30–38 minutes, or until the top is golden and a skewer inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even color.

Cool

Allow the cake to cool in the pan on a wire rack for 10 minutes, then run a thin knife around the edge and invert onto the rack to cool completely. If serving warm, proceed after 15–20 minutes; for best texture, cool fully.

Make poaching liquid

Combine the water, granulated sugar, Grand Marnier, and lemon juice in a medium saucepan. Add the split vanilla bean (scraped seeds plus pod) or the vanilla extract. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.

Poach apricots

Add the apricot halves, cut side down. Reduce heat to low so the liquid barely simmers. Poach for 6–8 minutes, until the apricots are tender but hold their shape. Turn them gently once halfway through so they poach evenly.

Cool in syrup

Remove the pan from the heat. Using a slotted spoon, transfer the apricots to a bowl. Continue simmering the syrup for 2–3 more minutes to slightly concentrate it, then remove the vanilla pod. Pour a few tablespoons of warm syrup over the apricots to keep them glossy and let cool to room temperature. Reserve remaining syrup for drizzling.

Chill equipment

Place the mixing bowl and beaters in the refrigerator for 10–15 minutes before whipping, or use a chilled metal bowl.

Whip cream

Pour the cold heavy cream into the chilled bowl. Add the icing sugar, vanilla extract, and orange zest (if using). Whip on medium-high speed until soft peaks form, about 2–3 minutes. Stop when peaks hold but are still smooth — do not overwhip into butter.

Taste and adjust

Taste the Chantilly and add more icing sugar or vanilla if desired. Transfer to the refrigerator until ready to serve.

If serving whole: place the cooled olive oil cake on a serving plate. Spoon some reserved Grand Marnier syrup over the top to moisten (1–2 tbs). Arrange the poached apricot halves decoratively on top of the cake.

If serving individual slices: cut the cake into 8 equal slices. Place a slice on each plate. Top each slice with 1 poached apricot half (or 2 small wedges) and drizzle 1–2 tbs of the poaching syrup over the cake and fruit.

Add a generous dollop or quenelle of Crème Chantilly alongside or on top of each slice. Sprinkle with toasted sliced almonds if using and dust very lightly with confectioners' sugar just before serving.

Tip: For extra flavor, spoon a teaspoon of Grand Marnier over each apricot just before serving, or serve with extra syrup on the side.