Olive oil rosemary apricot cake from Poh Bakes 100 Greats (page 185) by Poh Ling Yeow

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla sour cream or vanilla crème fraîche; Yoghurt mascarpone cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tinned apricots for apricots.

  • e_ballad on January 25, 2021

    This creates a ‘sponge’-like cake, rather than a more dense tea cake. It was difficult ensuring the centre was cooked without drying out the outer part of the cake. The recipe calls for a 20 or 22cm springform tin - I’d err on the larger size as it was near to overflowing in the 20cm tin. I also could only fit just over half the recommended number of apricots. Tasty nonetheless.

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