2 cups of Semolina
1 tablespoon of baking powder
1 1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of cane sugar divided
1 1/4 cups of buttermilk
3/4 cup of UP Extra Virgin Olive Oil
1 teaspoon of vanilla
zest of 1 lemon
4 medium size ripe apricots, pitted and cut in half
2/3 cup of honey
3/4 cup of Mango White Balsamic
Preheat oven to 350 degrees F.
Line the bottom of a 13" by 9" rectangular baking pan with parchment paper and grease the sides and paper with a table spoon of olive oil.
In a large mixing bowl whisk together the Semolina, baking powder, baking soda, salt and 1/2 cup of sugar. Add the eggs and buttermilk to the dry ingredients and whisk until combined.
Add the olive oil, lemon zest and vanilla to the batter and whisk until smooth.
In a separate bowl, toss the apricots with 1/2 cup of sugar and arrange the halves cut side down over the parchment paper.
Pour the batter into the prepared cake pan over the apricots. Bake in the preheated oven for 30 to 35 minutes. Take care not to overbake as this cake can dry out quickly. While the cake is baking, make the mango balsamic syrup by placing the mango and the honey in a sauce pan. Bring to a bare simmer over medium heat and allow to reduce for 10 minutes until thickened and reduced by 1/3.
When the cake is finished baking, remove from the oven and slowly pour the syrup over the top of the cake until all the syrup soaks in.
serve at room temperature with a dollop of Greek style yogurt.
Recipe from Veronica Foods