I am back in Seattle after a month in the Basque Country (did you see the photos on Instagram?).
The first cake I made after we returned was this apricot and olive oil cake that we ate for breakfast. The simplest cake that you can make with any fruit, really. Here is how.
Apricot and Olive Oil Cakemakes one 9-inch cake
3/4 cup (150 g) sugar
Zest of 1 lemon, finely grated
2 large eggs
3/4 cup (190 ml) coconut milk (I used canned light coconut milk)
1/2 cup (125 ml) olive oil, plus more for pan