Apricot Olive Oil Teacakes

Recipe from What's For Lunch, Honey?  


200g all-purpose flour
2 eggs
80 ml olive oil
2 teaspoons baking powder
125g Demerara sugar
300 ml natural yogurt
200-300g fresh apricots, a few quartered the rest coarsely chopped  
Pinch of salt


Pre-heat the oven to 180 degrees C.

Prepare the muffin tin or forms by brushing with some melted butter and flouring them. Alternatively you can line them with baking paper.

In a large mixing bowl whisk together eggs, sugar, olive oil and yogurt into a smooth batter. In several portions incorporate the salt, flour and baking powder into the batter.

Gently fold in the chopped apricots, reserving the quarters for the tops.

Fill the forms with the fruit-batter. Place a quarter apricot on the top. Place in the oven and bake for 20-25 minutes until golden or when a wooden toothpick inserted into the middle of the cake, comes out clean.


  • You can use a variety of stone fruit for these teacakes. Try plums, peaches or even other fruit like figs work extremely well.
  • Serve these warm drizzled with some vanilla pudding for a lovely after meal dessert.
  • If you like a crunchier texture add a few chopped nuts to the batter. Pecans or pistachios are just perfect.