Almond Apricot Cake - This looks so delicious I might try making it today. I like the way olive oil is used instead of butter. I would replace the soy milk with milk, the flours with unbleached white flour, and I'll definitely add slivered almonds to the
Magic cake - One batter and, after baking, you get a cake with 3 distinct layers: dense one on the bottom, custard-like layer in the middle, and a sponge layer on top. It has wonderful vanilla flavor and simply melts in your mouth.