Apricot Cake — Jewish Food Society

Apricot Cake — Jewish Food Society

www.jewishfoodsociety.org

Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.

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Ingredients

  • ½ teaspoon neutral oil like grapeseed or vegetable oil
  • ½ cup (1 stick) plus 6 tablespoons butter, softened
  • 1 cup granulated sugar
  • Lemon zest from ½ lemon
  • 4 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • About 8 to 10 small ripe apricots, halved and pitted

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