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Blenheim Apricot & Olive Oil Cake

Blenheim Apricot & Olive Oil Cake

This is a flavorful upside-down cake that combines some of the coolest ingredients around into a blissful food experience that’s perfect for summer. Ripe apricot halves are sugared and lined up on the bottom of the cake pan, then covered with an elegant batter rich with the tastes of semolina flour, olive oil, fresh lemon zest, vanilla, and buttermilk. Is your mouth watering yet? Because we’re not done…

Honey and apricot white balsamic vinegar are simmered together and reduced into a syrup, then poured over the freshly baked cake until every drop of the glaze is soaked in. Hang on, we’re still not done! This cake is served with Greek yogurt, mascarpone, or whipped cream dolloped on top. We also suggest serving coffee or ice wine, and a bowl full of mixed nuts alongside for the perfect taste compliment.



  • 2 cups Semolina
  • 1 tablespoon Baking Powder
  • 1½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup cane sugar, divided
  • 2 Eggs
  • 1¼ cups Buttermilk
  • ¾ cup UP Extra Virgin Olive Oil
  • 1 teaspoon Vanilla
  • zest of 1 lemon
  • 4 medium-sized ripe apricots, pitted and cut in half
  • ⅔ cup honey
  • ¾ cup Blenheim Apricot White Balsamic

  1. Preheat the oven to 350 degrees F. 
  2. Line the bottom of a 13 x 9" rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. 
  3. In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar. Add the eggs and buttermilk to the dry ingredients and whisk until combined.
  4. Add the olive oil lemon zest, and vanilla to the batter and whisk until smooth.
  5. In a separate bowl, toss the apricots with 1/2 cup of sugar and arrange the halves cut side down over the parchment 
  6. Pour the batter into the prepared cake pan over the apricots. Bake in the preheated oven for 30-35 minutes. Take care not to overbake as this cake can dry out quickly.
  7. While the cake is baking, make the apricot balsamic syrup by placing the honey and apricot balsamic in a saucepan. Bring to a bare simmer over medium heat and allow to reduce for 10 minutes until thickened and reduced by ⅓.
  8. When the cake is finished baking, remove from the oven and slowly pour the syrup over the top of the cake until all of the syrup soaks in. 
  9. Let cool.
  10. Serve at room temperature with a dollop of Greek-style yogurt.

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