Greek Olive oil Cake with Apricots & Almonds

This Greek cake is made with light olive oil, apricots, and almonds. Its the perfect accompaniment to your coffee and so simple to make. Serve this moist and flavorful cake to your friends and family and they will love you more for it.

Printable Recipe: https://www.dimitrasdishes.com/olive-oil-cake-with-apricots-almonds/
Ingredients
The Dry Ingredients:

3 and 1/2 cups (500 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (130 grams) chopped dried apricots
1 cup (80 grams) sliced almonds
The Wet Ingredients:

1 and 1/3 cup olive oil
3/4 cup whole milk, at room temperature
1 and 1/2 cup granulated sugar
4 eggs at room temperature
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
Confectioner's sugar for garnish
Instructions
Preheat the oven to 350 F, 180 C.

Grease a 12-cup Bundt pan with baking spray, olive oil, or butter.

Combine the flour, salt, and baking powder in a bowl and whisk together.

Combine the apricots and almonds in a bowl. Crush the sliced almonds in your hands before adding them to the bowl. Add 2 tablespoons of the flour mixture to the dried fruit and nut mixture and toss them so that they're coated. This will help them stay suspended in the cake rather than sinking to the bottom.

In the bowl of a stand mixer that has been fitted with the whisk attachment add the eggs, sugar, olive oil, vanilla, and almond extracts. Beat on high speed for 3 minutes until fluffy.

Reduce the speed to low and add the milk. Whisk until incorporated.

While the mixer is running on low, add the flour mixture in a few batches until incorporated. Take care not to overmix the batter so that the cake stays light.

Remove the bowl from the mixer and add the apricot and almond mixture. Fold it in with a spatula.

Transfer the batter to the prepared Bundt pan.

Bake on the center rack for 55 minutes to an hour or until a toothpick that is inserted in the center of the cake comes out clean or with moist crumbs attached to it.

Using a knife, release the cake from the center and sides of the pan and set aside to cool for about 20 minutes.

Invert the cake onto a serving platter and dust with confectioner's sugar.

Serve with tea of Greek coffee. Enjoy! Kali Orexi.

Notes
Store leftover cake in an airtight container in the refrigerator. The cake tastes best served at room temperature.
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