A fresh fruit summer cake!
ingredients for round cake tin of 20 cm diameter (total cost about 8€ with organic products)
- 230 g cake flour
- 120 g sugar
- 60 g honey
- 180 g (4 medium) eggs
- 210 g Greek yogurt
- 10 g cocoa powder
- 30 g butter, melted
- 60 g EV sunflower oil
- 9 g baking powder
- 1,5 g baking soda
- 2 g salt
- Zest from 1 lemon
- 450 g fresh apricots
I love apricots. I use apricots in many ways in my sweet preparations. I bake them in the oven or I caramelize them in a skillet to serve them as a dessert alone or paired with other fruits accompanied by some cream, ice cream nuts or a crumble. I make jams to fill biscuits, tarts or cakes, or to use them on top as a glazing. I make apricot coulis to accompany other desserts adding them a fresh touch and cutting off the sweetness or fattiness.
But I also like to add them in cake preparations, as I did in this recipe. My cake formula based on the rich and creamy Greek yogurt offered a perfect support to hold the weight of the quartered apricots and keep them on top. A little addition of cocoa offered a beautiful chromatic contrast to the bright orange colour of the apricots and complemented their taste nicely.
It is super easy to make. Here is what we have to do.
We whisk the eggs, adding the sugar progressively along with the lemon zest and we continue whisking, until they become pale white and they built some volume.
We add the butter, already melted and mixed with the sunflower oil, then the yogurt, already mixed with the honey, stirring well after each addition to incorporate. We will end up with a liquid batter.
We then sieve on top of the batter the flour, the baking powder, the baking soda, the cocoa powder and the salt and we mix progressively with a whisk, until the flours are fully incorporated in the batter and no lumps remain.
We pour the batter into a well buttered, lined with parchment, re-buttered and floured 20 cm round cake tin. We stone, halve and quarter the apricots and we lay them on top of the batter in homocentric spirals, the way you can see in the photos. With our finger we press them gently so that they sink a little into the batter, but remaining visible.
We bake at a preheated ventilated oven at 155-160 o C for about 40 minutes.
We remove the cake from the oven and after 5-10 minutes we unmold it. We let it cool completely, as it is wrapped, then we wrap it with cling film and we keep it in the fridge.
