Creamy Yogurt and Apricot Cake: The Cake with a Soft Heart
If you’re looking for a yogurt cake that’s different from the usual, this recipe will win you over. Unlike traditional preparations where the yogurt gets lost in the batter, in this version the flavor remains the star thanks to a creamy and inviting filling that forms directly during baking.
The secret of creaminess: Yogurt and Egg Whites
The real strength of this cake is the technique: the yogurt is not mixed with the flours, but whipped with the egg whites and a pinch of starch. This mixture, added separately, creates a soft and velvety heart that makes each slice a gourmet experience.
A fruity and fragrant variant
To make the recipe even more special, I enriched the batter with fresh blended apricots. The result is a cake with an intense fruity aroma, perfect for a genuine children’s snack or as a dessert for the whole family.
Seasonal versatility: You can customize the cake according to the season by replacing apricots with strawberries, peaches, berries, or apples.
Why try it: It is a balanced, light, and incredibly soft dessert, capable of pleasing both adults and children.
If you love these fruit-enriched cakes, also try these other super genuine and delicious recipes:
- 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 temperature)
- 1/2 cup cornstarch
- 2/3 cup brown sugar
- 1/3 cup peanut oil (or 80 g of butter)
- 3 1/2 tsp baking powder
- 10 1/2 oz Greek yogurt 2% fat
- 4 apricots (fresh and ripe)
- 2/3 cup brown sugar
- 3 tbsp cornstarch
- to taste powdered sugar
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing 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.
Quickly mix the yolks with the sugar using a hand whisk.
Once you have a light and fluid mixture, add the peanut oil in a thin stream.
Continue working for a few minutes, then add the sifted cornstarch.
Gradually incorporate the flour and the sifted baking powder.
Proceed to work the dough with your hands as soon as it gains consistency.
Transfer it to the work surface and continue working until you obtain 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 minutes.
Now prepare the yogurt cream by peeling and pitting the apricots.
Transfer their pulp into a blender.
Blend for a few seconds until you have a smooth and velvety puree.
Whisk the egg whites you had set aside for a couple of minutes, then incorporate the sugar and continue whisking with an electric mixer until you achieve stiff peaks.
In a large bowl, mix the Greek yogurt with the apricot puree using a spatula.
Add the yogurt cream to the whipped egg whites using a spatula with slow movements from top to bottom to prevent deflating the mixture.
Finally, incorporate three tablespoons of sifted cornstarch.
Continue mixing with the spatula or electric whisks until you obtain a smooth and homogeneous mixture.
Retrieve the larger dough piece and spread it with your fingertips in a baking pan previously buttered and floured, creating a slight edge on all four sides. If you don’t have enough dough, take what you need from the second piece.
Pour the yogurt and apricot cream inside and spread it evenly with the help of a spatula.
Grate the smaller dough piece over the entire surface of the cake using a coarse grater.
Place in a preheated oven at 350°F (180°C) for about 40 minutes.
Once baked, turn off the oven, take it out and let it cool. The cake will initially be very soft, this is normal, wait for it to cool well before proceeding to cut into slices.
Sprinkle with plenty of powdered sugar and serve.
And voilà… your refreshing yogurt and apricot cake is ready to be enjoyed!
Enjoy your meal from FeFè’s Kitchen!
More shots…
Storage
👉 You can store the refreshing yogurt and apricot cake in the fridge in a suitable container for refrigeration for up to 2-3 days.
Tips, notes, variations, and suggestions
🟣 As mentioned at the beginning of the recipe, you can customize this cake based on the fruits you prefer and what’s available seasonally, so you can vary the recipe by adding fragrant nectarine peaches or loquats, cantaloupe, etc. Let me know what you’ll experiment with!
🟣 You can replace peanut oil with another vegetable oil or butter (80 g).
