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 ( I used Melgarejo Frantoio)
1 teaspoon Vanilla
zest of 1 lemon
1¼ cups Buttermilk
¾ cup UP Extra Virgin Olive Oil ( I used Melgarejo Frantoio)
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
⅔ cup honey
¾ cup Blenheim Apricot White Balsamic
Instructions
Preheat the oven to 350 degrees F.
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.
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.
Add the olive oil lemon zest, and vanilla to the batter and whisk until smooth.
In a separate bowl, toss the apricots with 1/2 cup of sugar and arrange the halves cut side down over the parchment
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.
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.
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.
Let cool.
Serve at room temperature with a dollop of Greek style yogurt.
