Olive Oil and Yogurt “Petits Gâteaux” Little Cakes with Apricots
- 1 6oz. container plain yogurt
- 4 fresh apricots, halved
- 1/2 C. flour
- 3/4 C. almond flour
- 3/4 C. sugar
- 2 eggs
- 3 oz. The Olive Tap’s 100% Extra Virgin Olive Oil, such as Ascolano
- 1 t. baking powder
- vanilla bean, optional
Preheat the oven to 350°. Mix all the dry ingredients (flour, almond flour, sugar, baking powder and vanilla bean) together in a medium mixing bowl. Incorporate the eggs, yogurt, and olive oil to create a smooth batter.
Use a muffin pan whose molds are roughly the size of the halved apricot. I use the Lodge cast-iron drop biscuit pan, which makes 7 individual cakes. Butter the molds well, then place one halved apricot flesh side down. Fill mold with batter and bake at 350° for 15 to 20 minutes, or until a toothpick comes out clean when inserted.
Invert the pan onto a platter and serve as is or with powdered sugar or ice cream for a special treat.
Try with other summer fruits, such as berries or other stone fruits.
Recipe and photo by Jennifer Thornton, Olive Oil Specialist at The Olive Tap and the “Olive Oil Princess”