The fresh apricot cake is a soft and tasty dessert suitable for breakfast, a snack, or a healthy and genuine treat.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 9 inches
- Cooking methods: Oven
- Cuisine: Italian
APRICOT CAKE
- 4 eggs
- 1 container plain yogurt
- 150 ml extra virgin olive oil
- 1 3/4 cups all-purpose flour
- 1 1/4 cups potato starch
- 3/4 cup sugar
- 1 packet baking powder
- 1 1/10 lbs apricots
Steps
Let’s start preparing this delicious and fragrant apricot cake.
In a bowl, pour the eggs and sugar. Beat with an electric mixer until they become fluffy, light, and frothy.
Add the yogurt and oil, continuing to mix with a spatula.
At this point, you can add the previously sifted flour and potato starch.
Mix with a spatula from bottom to top until you get a smooth, lump-free mixture, then add the sifted baking powder.
Peel and cut some apricots into pieces and add them to the mixture.
Pour the mixture into the previously buttered and floured pan.
Peel and slice the remaining apricots and place them on top of the mixture.
Bake the cake at 356°F in a preheated oven for about 40 minutes. Always do the toothpick test, as cooking times can vary from oven to oven.
During baking, an intoxicating aroma will invade your home 🤤😋
STORAGE
The apricot cake can be stored under a glass dome for about 2 days; if refrigerated, it can be consumed even after 3 or 4 days.
The apricot cake can be stored under a glass dome for about 2 days; if refrigerated, it can be consumed even after 3 or 4 days.
