Ease of preparation rating: Easy
Yield: 8 servings
¾ cup (180 ml) chopped dried apricots
4 tablespoons (60 ml) Metaxa (or other Brandy)
1 cup (240 ml) olive oil
1 cup (240 ml) sugar
1 cup (240 ml) orange juice
3 cups (720 ml) self-rising flour
1 ½ teaspoons (7.5 ml) ground cinnamon
½ teaspoon (2.5 ml) ground clove
¾ cup (180 ml) chopped walnuts
Zest of one lemon, for garnish
Confectioner’s sugar, for garnish
Preheat the oven to 325 F (165 C).
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 together olive oil and sugar 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 cool in the pan for 5 minutes, then invert onto a plate.
Dust with confectioner’s sugar, sprinkle with lemon zest.