Some time ago, I experimented with this fresh yogurt cake after seeing it in a cooking magazine. I was immediately captivated by the goodness of the ingredients, but above all by the fact that the yogurt is not added to the dough along with the flours, as happens in classic and traditional recipes, where it gets lost during baking. In this cake, however, the yogurt is very much present! It is whipped with the egg whites and a little starch before being added separately. So, once baked in the oven, it will remain a creamy and soft filling that is much more delicious and inviting! And here I am happily sharing it with you, because it is certainly one of the best I have ever tasted! Obviously, as is my custom, I am proposing my version enriched with blended apricots to give it a more fruity and fragrant touch. Result? Superlative! Try it because it will be the perfect and genuine snack for your children, but I assure you that adults will go crazy over it too! A dessert suitable for the whole family, in short! If you like, depending on the season and your preferences, you can vary the type of fruit and create a thousand different and new variations to discover!
If you love these cakes enriched with lots of fruit, try these other super genuine and tasty recipes too:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 9 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients:
- 1 1/4 cups all-purpose flour
- 3 egg yolks (room temp.)
- 1/2 cup cornstarch
- 1/3 cup brown sugar
- 1/3 cup peanut oil (or 80 gr. of butter)
- 2 tsp baking powder
- 1 1/4 cups Greek yogurt 2% fat
- 4 apricots (fresh and ripe)
- 1/3 cup brown sugar
- 3 tbsp cornstarch
- as needed powdered sugar
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 2 Mixing bowls
- 1 Hand whisk
- 1 Electric whisk
- 1 Sieve
- 2 Plastic wrap
- 1 Blender
- 1 Bowl
- 1 Spatula
- 1 Baking pan
- 1 Grater
Steps:
To start, separate the yolks from the whites and place them in two separate bowls.
Whisk the yolks quickly with the sugar using a hand whisk.
Once you have a pale and fluid mixture, add the peanut oil slowly.
Continue to mix for a few minutes, then add the sifted cornstarch.
Gradually incorporate the flour and sifted baking powder.
Start working the dough with your hands as soon as it becomes consistent.
Transfer it to the work surface and continue kneading until you get a smooth and compact dough.
Divide the dough into two, but one much larger than the other as it will be the base of your cake.
Wrap each dough piece in plastic wrap and keep in the freezer for about 30′.
Now prepare the yogurt cream by peeling and pitting the apricots.
Transfer their pulp to a blender.
Blend for a few seconds until you get a smooth puree.
Foam the egg whites you set aside for a couple of minutes, then add the sugar and continue working with the electric whisk until you get a stiff peak.
In a large bowl, mix the Greek yogurt with the apricot puree using a spatula.
Combine the yogurt cream with the whipped egg whites using a spatula with slow movements from top to bottom to avoid deflating the mixture.
Finally, incorporate the three tablespoons of sifted cornstarch.
Continue mixing with the spatula or electric whisk until you get a smooth and homogeneous mixture.
Take the larger dough piece and spread it with your fingers on a baking pan previously buttered and floured, creating a slight edge on all four sides. If the dough is not enough, take the amount needed from the second dough piece.
Pour the yogurt and apricot cream inside and spread it evenly with the help of a spatula.
Grate the smaller dough piece using a large hole grater over the entire surface of the cake.
Place in a preheated oven at 350°F for about 40′.
Once baked, turn off the oven, remove from the oven, and let cool. The cake will initially be very soft; this is normal. Wait for it to cool well before slicing.
Sprinkle generously with powdered sugar and serve.
And voilà… your fresh yogurt and apricot cake is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
More shots…
Storage
👉 You can store the fresh yogurt and apricot cake in the fridge, inside a suitable refrigeration container for a maximum of 2-3 days.
Advice, notes, variations, and suggestions
🟣 As I mentioned above in the recipe preface, you can customize this cake according to the fruits you prefer and that are available according to the season, so you can vary the recipe by adding, for example, fragrant nectarine peaches or loquats, cantaloupe , etc. Let me know what you will experiment with!
🟣 You can replace the peanut oil with another vegetable oil or with butter (80 gr.).
