Apricot Yogurt Cake

Tom
Jul 2
2 min read

Updated: Jul 14

This light and tender Balkan Apricot Yogurt Cake is a nostalgic summer dessert that’s both simple and stunning. Juicy apricots melt into a fluffy yogurt batter, finished with toasted almonds and a snowy dusting of powdered sugar. Perfect with coffee or tea, it’s a crowd-pleaser that’s effortlessly elegant.

Ingredients:

• 4 eggs

• 1.5 cup yogurt (at least 2%)

• 1/2 cup olive oil

• 1tsp lemon zest

• 1 cup flour

• 1 cup ground almonds

• 1/2 cup cream of wheat (or semolina)

• 12g baking powder

• 1tsp vanilla paste or extract

• 1 cup white sugar

• 1/2 cup light brown sugar

• 600g apricots (pitted and cubed; aim for VERY ripe!)

• 1/2tsp cardamom

• 1/4 cup powdered sugar

• 1/2 cup sliced almonds

**IMPORTANT: My cup measurement is 200ml, use the same size!

Process:

Grease and line with parchment paper a cake pan at least 12x8 icnh or bigger. Preheat oven to 180C (365F).

Whisk eggs, sugar and vanilla around 5 minutes until light in color and fluffy. Add olive oil, yogurt and lemon zest and mix briefly on low until smooth.

In a separate bowl combine flour, almonds, cream of wheat (or semolina if using), cardamom and baking powder. Whisk together then sift into the batter. Fold gently.

Pour into the prepared pan and rest 15 minutes. In the meantime cut up the apricots. With a spatula gently scatter them all over the top and only slightly press in.

Scatter the sliced almonds all over the top. Place in the oven and bake for 30-40mins depending on your oven strength. Check by inserting a toothpick into the center, it should come out clean or with only a few crumbs.

Cool the cake for 1 hour. Generously dust with powdered sugar.