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
1-9 inch square cake
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 This Recipe
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 :))