Apricot and yogurt cake
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
I know ... you will say that it is no longer the apricot season, but it is not bad, they can be replaced with seasonal fruits such as plums, grapes, because it is still autumn!
- 450 g flour
- 6 eggs
- 240 g sugar
- 120 ml oil
- 220 ml yogurt with apricots
- 1 sachet of baking powder1
- 4-16 apricots (mine were smaller)
- 2 sachets of vanilla sugar
- 1 vial free of rum
- a pinch of salt
- powdered sugar for powdering
Preparation time: less than 60 minutes
RECIPE PREPARATION Apricot and yogurt cake:
In a bowl, mix the eggs together with the salt powder and the sugar that we add in the rain. Mix for about 10 minutes. and add the vanilla sugar during this time.
Gradually add the oil (without stopping to mix) and then incorporate the yogurt (spoon by spoon). Add the rum essence. Sift the flour and mix it with the baking powder. Gradually add the flour, stirring from the bottom up, using a spoon. wood. Wallpaper a form (3o / 22) with baking paper. Pour the above dough into the tray. Wash the apricots, remove the peel and then cut them in half. Put the fruit on top of the dough. Preheat the oven. Put the tray in the oven. Bake. at 180 degrees for about 30 minutes. We do the toothpick test and if the cake passes it then we take the tray out of the oven and leave it to cool. When the cake has cooled, take it out of the pan, dust it with powdered sugar and then slice it.