Description
A delightful cake blending the creamy richness of yogurt and the fruity tartness of apricots, perfect for any occasion.
Ingredients
Scale
- 4 Eggs
- 1 Pinch of Salt
- 100 ml Oil (such as sunflower or canola)
- 150 g Yogurt (Greek yogurt for extra creaminess)
- 50 ml Milk or Buttermilk
- 170 g Granulated Sugar + Vanilla Sugar or 1 tsp Vanilla Paste
- 300 g Flour
- 1 Packet Baking Powder
- Approximately 16–20 Apricots (fresh or canned)
- Icing Sugar for Dusting
Instructions
- Preheat your oven to 180 °C (350 °F) and thoroughly grease your baking pan.
- Beat the eggs with a pinch of salt until they’re light and creamy.
- Add the sugar and vanilla sugar (or vanilla paste) to the egg mixture and continue mixing until light and fluffy.
- Incorporate the oil, yogurt, and milk (or buttermilk), mixing until you achieve a smooth, homogeneous batter.
- Combine the flour and baking powder in a separate bowl, then sift this mixture into your wet ingredients. Stir carefully until just combined.
- Prepare your apricots by halving and pitting them if fresh, then gently fold them into your batter.
- Pour the batter into the prepared baking pan, placing the halved apricots generously on top, slightly pressing them into the batter.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan before transferring it to a wire rack to cool completely.
- Dust the top with icing sugar before serving for an elegant touch.
Notes
This cake can be made ahead of time and is suitable for freezing.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg