Apricot yogurt cake an easy recipe to prepare, it is a soft and delicious dessert, perfect both for breakfast and for a snack for the whole family.
The recipe is simple, prepared with the base of the classic yogurt cake, enriched with fresh apricots and finished with almond flakes which remain crunchy, a delight!
How it is prepared, what the ingredients are and how it is presented at the table.
Difficulty: Very easy
Preparation: 15 minutes
Cooking: 20 minutes
Ingredients for 4/6 people:
Mold 9 × 22 cm
– 300 g apricots
– 200 g 00 flour
– 120g sugar
– 8 g baking powder for cakes
– 2 medium eggs
– 60 ml sunflower oil
– Slivered almonds –
Powdered sugar
– 180 g low-fat yogurt
– 1 tsp grated lemon zest
Preparation :
Turn on the oven and heat in static mode to 180°. Weigh and measure all ingredients. Sift the powders. Wash the apricots, remove the stone and slice them.
Mix the eggs with the sugar until you obtain a white cream, add the yogurt, the oil and mix, add the powders little by little, the lemon zest and finally 2/3 of the apricots.
Pour the mixture into the plumcake mold (previously buttered and floured), arrange the remaining apricot quarters and finish with the flaked almonds.
Bake in a preheated oven at 180° for 30 minutes, always check the cooking with a toothpick.
Remove the apricot plumcake from the oven, just reheat, unmold and leave to cool on a rack.
Before serving the plum cake with yogurt and apricot, sprinkle with icing sugar.
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