Recreated from SBS cooking program. Dontt have apricot and almond flakes, so I use Craisins (Dried/preserved) and poppy seeds.
170 g caster sugar
230 ml milk
finely grated zest of 1 lemon
1 tsp vanilla essence
100 ml extra virgin olive oil
3 teaspoons frangelico Liqueur
2 eggs, lightly beaten
1 1/3cups (200 g) self-raising flour
1/2 teaspoon bicarbonate of soda
80 -100 g of Craisin
Poppy seeds, for sprinkling
fresh ricotta and honey, to serve (optional)
Preheat your oven 160°C fan-forced. Grease and line it with crunch wet baking paper and spread out to line tin.
Place the sugar into warm milk in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly until the sugar has dissolved.
Add lemon zest,and stir in the vanilla, olive oil and liqueur.Turn off the heat. Do not let the milk come to the boil. Then let the mixture cool for 5–10 minutes.
Add the beaten egg, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and scatters craisins on top and sprinkle with poppy seed and bake for 30–35 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Cool in the tin with oven door ajar for a 20 minutes, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting.
Serve just as it is or with honey drizzled ricotta
Note: For an alcohol-free version, replace the liqueur with milk/water. You can use any fruits like peaches, mixed fruits, strawberry or blueberries.
If you like the original recipe: https://www.sbs.com.au/food/recipes/apricot-and-olive-oil-cake-torta-all-olio-e-albicocche