Apricot yogurt cake
Author: Lili (adapted from mum's old recipe)
Recipe type: Dessert / Cake
- 1 cup yogurt (Greek, soya or natural yogurt)
- 2 large eggs (or 3 smaller)
- ½ cup coconut oil, melted (or olive oil, not extra-virgin)
- 1 tsp vanilla extract (or vanilla powder)
- ¾ cup coconut sugar (or raw cane sugar)
- 2 cups flour (I used 1 cup all-purpose and 1 cup spelt flour)
- 1 sachet (2 tsp) baking powder
- ½ tsp cinnamon
- pinch of salt
- 2 cups fresh apricots, sliced
- Note: 1 cup = 250 ml
- Preheat oven to 180 C / 356 F. Prepare 36 x 24 cm / 14 x 9 inch baking pan and line it with baking paper.
- In a large mixing bowl add yogurt, eggs, coconut oil and vanilla and whisk until well combined.
- Add sugar and whisk again, set aside.
- In another bowl mix flour, baking powder, cinnamon and salt.
- Add dry ingredients into wet and stir with a wooden spoon until combined.
- Pour the mixture into prepared baking pan and arrange sliced apricots on top.
- Bake for about 40 minutes or until golden brown and tester comes out clean.
- Leave the cake to cool and dust with powdered sugar.
- Slice and serve at room temperature. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2017/07/apricot-yogurt-cake/
3.4.3177