Apricot Almond Olive Oil Cake
Preheat oven to 350° F. Lightly butter and flour a 9 inch spring-form cake pan. Set aside.
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Cooking tools:
- Springform pan
- Food processor
- Sifter
- Cooling rack
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Toothpick
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
Ingredients
- 3/4 C. plus 2 Tbsp. granulated sugar
- 1 C. almond milk
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1 1/3 C. sifted all-purpose flour
- 1 1/2 tsp. Clabber Girl® Baking Powder
- 1/2 tsp. Clabber Girl® Baking Soda
- 1/4 tsp. kosher salt
- 1/4 C. almonds, toasted and ground
- 7 Tbsp. extra virgin olive oil
- 2 eggs
- 8 oz. dried apricots, chopped
- 1/4 C. – 1/2 C. almond slivers
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