• ¾ cup Apricot White Balsamic
  • 1 Cinnamon stick
  • 1 tsp Honey
  • ½ Lemon, juiced
  • Pinch of Salt
  • 10 dried Apricots, halved
  • 3 Eggs
  • ½ cup Sugar
  • ½ cup Greek Yogurt
  • ½ cup Koroneiki EVOO
  • 1 cup Pastry Flour
  • ⅔ cup Almond Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ cup White Chocolate chunks
  • ½ cup Kumquats or Citrus slices for color (optional)


  1. Preheat the oven to 350℉.
  2. In a small sauce pan, place the Apricot Balsamic, cinnamon, honey, lemon, and a pinch of salt and bring to a low simmer. Reduce by half.
  3. Coat the inside of a spring form pan with butter. Place apricots at the bottom of the pan (along with any additional citrus, for color), snuggly and in a circular fashion and pour the syrup over the fruit.
  4. In a large bowl, whisk together the eggs and sugar until the sugar is dissolved. Whisk in the yogurt and Extra Virgin Olive Oil.
  5. In a separate bowl, sift in the pastry flour and add the remaining dry ingredients. Fold the dry ingredients, a little bit at a time, into the wet ingredients. Fold in the white chocolate.
  6. Pour the batter over the apricots and bake for 30 minutes, or until the cake gently wiggles when shaken. Cool slightly.
  7. Flip the cake carefully onto a large plate and unmold. Enjoy!

*An original Carter & Cavero recipe adaptation from Saratoga Oil Company