Yes, I do have a big grin on my face these days… And with good reason! My brand new TV show, Made In Italy with Silvia Colloca, premiers tonight at 8 pm on SBS 1 (Australia) and the tie-in book I wrote in conjunction with the show was released last week! Oh, what a week this has been. I’m happy. I am grateful I get to share this special moment with my friends and family. And I am most appreciative of you all, my readers. I am well aware that without your unwavering support and exceptional enthusiasm for my cooking, this would not be happening today. The last 12 months have been nothing short of adventurous and Made In Italy, the book and the show, are the culmination of such inspired time. Thank you all from the bottom of my heart! I would like to share with you a recipe from both the book and the show, in the hope that it will make your mouths salivate.
Buon Appetito!
Love
Silvia
APRICOT AND OLIVE OIL CAKE
Olive oil is commonly used instead of butter in central and southern Italy, even in the baking of cakes and sweet pastries. It imparts a subtle touch of savoury, but also adds lightness to cake batters. However, the real secret to the ineffable fluffiness of this cake is that the sugar is first dissolved in warm milk and infused with lemon and vanilla. The apricots add a welcome touch of tangy tartness, making this cake impossible to resist for morning or afternoon tea.
Serves 8
170 g caster sugar
230 ml milk
finely grated zest of 1 lemon
1 vanilla bean, split and seeds scraped
100 ml extra virgin olive oil
3 teaspoons mistrà or sambuca (optional; see Note)
2 eggs, lightly beaten
1 1/3cups (200 g) self-raising flour
1/2 teaspoon bicarbonate of soda
7–8 apricots, cut into quarters
flaked almonds, for sprinkling
fresh ricotta and honey, to serve (optional)
- Preheat your oven to 180°C (160°C fan-forced). Grease and flour a 27 cm x 21 cm rectangular or 21 cm square cake tin (or line it with baking paper).
- Place the sugar, milk and lemon zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla seeds, olive oil and liqueur (if using), then let the mixture cool for 5–10 minutes.
- Add the beaten egg, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quarters on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting. Serve just as it is or with honeydrizzled ricotta.
- Mistrà is an aniseed-scented liqueur often enjoyed in Marche. For an alcohol-free version, replace the liqueur with milk.
- If you are using very small apricots, they may plummet to the bottom of the tin during baking. To avoid this, make a double layer of apricot quarters.
Silvia’s Cucina is on Facebook , Twitter and Instagram
Watch Made in Italy with Silvia Colloca, Thursday nights, 8 pm on SBS 1!
Silvia’s Cucina the cookbook is available in stores and online!
Silvia’s new book Made in Italy with Silvia Colloca is on sale now!
Made in Italy with Silvia Colloca is produced by SBS Australia and Fremantlemedia
Silvia Colloca 
Could you do this with nectarines? We have eaten all our apricots!
What a beautiful cake! And dairy-free too! 🙂 Congrats on all of your accomplishments, and best of luck with the new show.
Silvia, mi piace molto “made in Italy”.
Congratulations on your success. I’m sure your show will be a big hit and that your cookbooks will be best sellers. The cake recipe looks wonderful — I am definitely going to try it out.
Thank you, Marisa, much appreciated
Beautiful food and beautiful story. I look forward to following more of your culinary journey soon!
Thank you so so much for your support!
Silvia
Congratulations on your TV show. You must be thrilled. I just watched on You Tube, and it really is lovely. There are two stars there, you and the gorgeous landscape of Italy. Best wishes for an early renewal for Season 2.
This cake sounds divine. I enjoy baking with olive oil, and I like seeing that more and more people feel the same way. Best wishes to you and yours for a wonderful Christmas holiday and great success in the new year!
Thanks Adri, I truly appreciate your support!
Silvia
Congratulations and best of luck with both the show and the book.
Thanks, Simona! Much appreciated.
Silvia
Ciao Silvia
Grazie for your beautiful show and associated book. My “people” are from Molise and we were all so thrilled to see our Castellino del Biferno on display! Thankyou for so beautifully and respectfully showcasing our little known part of Italia. Tanti auguri e buon anno, Pino.
Oooooo! I just watched this on sbs on demand last night. I walked past a crate of apricots at woollies and I thought I really should give that cake a go. Is your new cookbook available as an ebook?
I am from the UK.I was visiting my family in Perth when I saw your Made In Italy show. For Xmas Day I cooked your braised lamb and roasted potatoes recipe and it went down a storm despite the fact I could not get any fresh bay leaves anywhere.
Just love your show, I do so hope there will be a second series. Off to get the book now I know it’s out, and perhaps one for my step-mother who I know will love it as well.
I love your show and your beautiful spirit! The bowls you use to mix on your show is divine! Can I ask is it a family heirloom or can you purchase it?
Reblogged this on Make It For Me Now.
We loved your TV series and I wish to buy it as well as your two cookbooks for my husbands birthday on July 2nd…yes he loves Italian food inspired by you!im on Bilgola plateau and saw one of your books ages ago at Berkelows on Mona Vale, didn’t see one last visit …last week.please advise where to buy the books and video
Do you have a new series in the making? Hope so ,
Thank you
Sue Richards.
Nice blog and i wanna try this recipe thanks for sharing.
Thanks so much!