- Makes 1-9 inch square cake
I am always experimenting with baking that does not require butter because I rarely have it in the house when I want to bake and in truth ( please don't be mad) I am not a great fan of the flavor of butter since I did not grow up with it (olive oil was used in everything and on bread). I made this on the fly when I needed a dessert to take to a family gathering and it was a great hit despite the fact that they usually favor richer and decidedly chocolately confections. For me, it is the essence of everything I look for in a cake and it is also great for breakfast or brunch —flourgirl
1 1/2 cups
grated lemon rind
yogurt (any will do but I prefer 3%)
each baking powder and baking soda
each cardamom and nutmeg
finely chopped apricots dusted with 1 tsp flour
extra virign olive oil
toasted and roughly chopped pistachios
- In an electric mixer, beat together the eggs, sugar, oil, vanilla, and lemon rind.
- Mix in yogurt on slightly lower speed until well combined.
- Combine all of dry ingredients in a separate bowl and slowly incorporate into the batter, again on a low speed, until thoroughly combined.
- Stir in apricots and pistachios by hand to distribute evenly.
- Turn into a well-greased or sprayed 9 inch square pan (or a tube pan if you prefer).
- Bake in preheated 350 degree F. oven for one hour or til the cake springs back when lightly pressed.
- Cool thoroughly in pan and then carefully turn out.
- This keeps for well, but it probably won't last very long :))