Dessert

Olive Oil Cake with Roasted Apricots, Honeycomb & Whipped Ricotta

Name: Olive Oil Cake with Roasted Apricots, Honeycomb & Whipped Ricotta
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 2 servings
Ingredients: 125g all-purpose flour; 1 tsp baking powder; ¼ tsp fine sea salt; 2 large eggs; 100g caster sugar; 120ml extra-virgin olive oil; zest and juice of 1 orange; 120ml whole milk; 4 ripe apricots, halved and pitted; 2 tbsp honey; 150g fresh whole milk ricotta; ½ tsp fresh thyme leaves; 100g honey (for honeycomb); 1 tbsp butter (for honeycomb); ¼ tsp baking soda (for honeycomb); fleur de sel

A golden, tender crumb cake enriched with extra-virgin olive oil and fragrant with orange zest, crowned with warm roasted apricot halves blistered and caramelized, shards of homemade honeycomb brittle, and billows of whipped ricotta infused with a whisper of honey and thyme. Summer's essence distilled: fruity oil, toasted sugar, stone fruit, and cool, fresh cheese.

1196cal 22gprotein 177gcarbs 68gfat 20min prep 32min cook 2serves

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