Apricot and Olive Oil Cake– Drizzle Olive Oil and Vinegar Tasting Room
Ingredients 2 cups Semolina1 tablespoon Baking Powder1½ teaspoon Baking Soda½ teaspoon Salt1 cup cane sugar, divided 2 Eggs1¼ cups Buttermilk¾ cup Drizzle Extra
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Cooking tools:
- Oven
- Rectangular baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Separate bowl
- Spoon
- Saucepan
- Pastry brush
- Grater
- Cutting board
- Paring knife
- Cooling rack
- Kitchen towel
Ingredients
- 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 Drizzle Extra Virgin Olive Oil
- 1 teaspoon Vanilla
- zest of 1 lemon
- 4 medium sized ripe apricots, pitted and cut in half
- ⅔ cup honey
- ¾ cup Drizzle Apricot White Balsamic
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