The APRICOT AND YOGURT CAKE is a simple and wholesome dessert, perfect for breakfast or an afternoon snack during the warmer months. The batter, enriched with yogurt, becomes particularly soft and moist, while the fresh apricots offer a sweet and slightly tart flavor that perfectly balances the sweetness of the cake.
Fragrant, light and with a homemade heart, this cake wins over adults and children alike with its tender texture and rustic appearance.
It is also ideal served with a dusting of powdered sugar or accompanied by a spoonful of yogurt or whipped cream.
SEE OTHER SUMMER RECIPES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 333.62 (Kcal)
- Carbohydrates 54.48 (g) of which sugars 31.57 (g)
- Proteins 8.28 (g)
- Fat 10.96 (g) of which saturated 1.61 (g)of which unsaturated 8.67 (g)
- Fibers 1.81 (g)
- Sodium 24.57 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb 2 oz lb apricots (fairly ripe)
- 3 eggs (medium, at room temperature)
- 3/4 cup Greek yogurt, 0% fat (or plain yogurt)
- 1/3 cup sunflower oil
- 2 1/4 cups all-purpose flour
- 7/8 cup granulated sugar
- 1 packet baking powder
- 2 tablespoons granulated sugar
Tools
- 1 Springform pan 9 in (22 cm)
- 1 Electric whisk
- 1 Mixing bowl
Steps
First, to prepare the APRICOT AND YOGURT CAKE, wash and dry the apricots. Cut half of them into not-too-small cubes and slice the other half.
Meanwhile, in a large bowl beat the eggs with the sugar until they become pale and frothy. Add the yogurt and the sunflower oil and mix well. At this point, gradually add the sifted flour mixed with the baking powder.
Fold the apricot cubes into the batter gently, then pour it into a 9-inch pan buttered and floured or into a silicone mold.
Level the surface, decorate with the apricot slices and sprinkle with the two tablespoons of sugar.
Bake the apricot and yogurt cake in a preheated conventional (non-fan) oven at 356°F for about 50 minutes.
To check for doneness, always use the toothpick test, but don’t worry if the interior remains moist — that’s a characteristic of fruit-based cakes.
Remove from the oven, let cool completely and serve the apricot and yogurt cake with a dusting of powdered sugar or brushed with a sugar syrup for shine.
Storage
At room temperature:
Keep in a cool, dry place away from heat sources for up to 2 days, covered with plastic wrap, foil, or under a cake dome.
In the refrigerator:
It will keep for 4–5 days. Remove it from the fridge 30 minutes before serving to restore its original softness.
