- 2 cups Semolina
- 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
- 4 medium sized ripe apricots, pitted and cut in half
- ⅔ cup honey
- ¾ cup Blenheim Apricot White Balsamic
- 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.
Re-posted from the Veronica Foods blog.