Apricot and Pistachio Olive Oil Cake
2 cups all-purpose flour
¾ teaspoon fine sea salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup roughly chopped dried apricots
1 cup extra virgin olive oil
1 cup plain unsweetened yogurt (whole milk or low fat)
Zest of 1 orange
½ cup fresh orange juice
1 bag (5 ounces) SantéⓇ Candied Pistachios
Preheat oven to 350℉. Lightly oil a 10” springform pan and place a parchment round in bottom of pan.
In a medium bowl whisk together flour, salt, baking soda, and baking powder. Toss apricots in flour mixture.
In a separate large bowl whisk together oil, yogurt, eggs, and orange zest and juice. Add dry ingredients to wet ingredients and fold in until combined and smooth. Fold in pistachios.
Scrape batter into prepared pan and bake until deep golden brown and a wooden skewer inserted in center comes out clean, about 1 hour 15 minutes. Let cool in pan for 30 minutes, then run a thin knife around inside edge of pan and remove outer ring. Let cake cool completely, about 2 hours.