In this cake you can use the apricots that are in season and take advantage of their sweet and delicate flavor. I also added some strawberry jam to create some contrast. The dough is simple and you will have as a result a delicious and very soft cake thanks to the Greek yogurt.
For a baking tin measuring 30 x 20 cm
IngredientS
2 eggs
80 g of sugar
50 g of sunflower oil
80 g of lukewarm milk
60 g of plain Greek yogurt
5 g of vanilla extract
The zest of half a lemon
10 g of Italian baking powder
150 g of Italian 00 flour
100 g of strawberry jam
5 apricots
Powdered sugar to decorate
Instructions
- First, whisk the eggs with the sugar. Add the oil slowly and continue to whisk. Combine the yogurt, vanilla and lemon zest and keep mixing.
- Dissolve the yeast in the warm milk and add it to the mix. Add the flour, mix and pour the mix into a parchment lined baking tin.
- Add the jam with a teaspoon in different spots of the cake. Finish by placing the apricots in half on the surface of the cake.
- Bake at 170 degrees C for about 30 minutes. Once cool, sprinkle with icing sugar.
- Enjoy!
