This cake is traditionally baked and taken to Greek Orthodox church each year in August, but its nutty, gently spiced flavour can be enjoyed on any occasion.
- ¾ cup dried apricots, chopped
- 3 tbsp Metaxa (or other Brandy)
- 1 cup (250 ml) olive oil
- 1 cup (200 g) sugar
- 1 cup (250 ml) orange juice
- 3 cups self-rising flour
- 1 ½ tsp ground cinnamon
- ½ tsp ground clove
- ¾ cup walnuts, chopped
- Zest of one lemon, for garnish
- Icing sugar, for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 165 C (325 F).
- Grease a round 12-inch (30 cm) springform pan with olive oil.
- Pour brandy over apricots in a bowl and soak for 20 minutes.
- Whisk olive oil and sugar together until velvety. Stir in the orange juice, brandy and apricots. Combine the flour, cinnamon and clove in a separate bowl.
- Add the dry ingredients to the wet ingredients slowly, stirring as you go. Add the walnuts to the bowl and stir to combine.
- Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the centre comes out clean.
- Let it cool in the pan for 5 minutes, then invert onto a plate.
- Dust with icing sugar and sprinkle with lemon zest to serve.