Spray an 8-inch round baking pan with cooking spray. Combine apricot halves and boiling water and let stand 15 minutes to soften. Drain apricots and arrange in bottom of pan.
In medium bowl, whisk together oat flour, white flour, cornmeal, brown sugar, ginger, baking powder, baking soda, and salt.
In separate bowl, stir together whole egg, egg whites, buttermilk, and olive oil. Make well in center of dry ingredients. Pour egg mixture into well, stirring just until moistened. Pour batter over apricots and smooth top.
Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool on wire rack for 10 minutes. Turn cake out onto rack to cool completely. Dust with confectioners’ sugar if desired.
Recipe Notes
It’s super easy to make your own oat flour. You’ll need a food processor or a good blender, and oats, that’s it! You use raw oats, any type, and process for a few seconds until they turn into a fine powder…. oat flour!
TO MAKE OAT FLOUR USE:
2 1/2 cups oats – use steel cut or rolled
Put the oats in a food processor or high speed blender. Blend until the oats become a fine powder. This will only take a few seconds in a high speed blender, and a little bit longer in a food processor. Store the oat flour in an airtight container in the refrigerator.
1 1/4 cup oats will yield approximately 1 cup flour.