An easy and quick recipe for a juicy fruit sponge cake.
For lovers of fruit pastries, summer is definitely a favorite season. Now is a good time to take advantage of the apricot season, which is really short, and try apricot cakes in addition to the inevitable jam.
The recipe for such a delicious and very simple cake follows below.
Yogurt cake with apricots
Ingredients
- 2 yogurts (400 ml)
- 4 eggs
- 1 glass of sugar (use a yogurt pot for a measuring cup)
- 1 glass of oil
- 4 glasses of sharp flour
- 1 baking powder
- 40 days of apricots
- almond leaves
- powdered sugar as desired
Directions
- Wash the apricots, cut them in half, remove the pits and cut them into smaller pieces.
- Mix flour with baking powder. If you have a sieve, it is always a good idea to sift the flour and powder, as the cake will rise better.
- Put the eggs in another bowl, add the sugar and mix for about five minutes until the mixture doubles in size and turns light yellow. Then we reduce the mixing speed to the lowest and gradually add the oil, and then the yogurt.
- At the end, add sifted flour and baking powder to the mixture and mix with a mixer.
- If desired, coat the baking pan well with a little fat and sprinkle with breadcrumbs. If you don't have breadcrumbs, use sharp flour. The crumbs will contribute to a firm, well-baked crust on the bottom of the cake.
- Pour the mixture into the mold, spread the sliced apricots over it, and press them gently into the mixture. Finally, sprinkle the almond leaves over the apricots and then place the model in the oven heated to 180 degrees.
- Bake the pastry for about 45 minutes. Allow to cool completely and sprinkle with powdered sugar before serving.
