Instructions :
Preheat the oven to 180°C (350°F). Butter and flour a cake tin.
In a large bowl, pour the yogurts. Use an empty jar as a measure for the other ingredients.
Add the eggs, sugar and vanilla, then whisk until combined.
Gradually add the flour, yeast and salt. Mix gently to avoid lumps.
Add the oil and mix until you have a smooth paste.
Cut the apricots into quarters and gently fold them into the dough.
Keep a few wedges for decoration.
Pour the batter into the mold and arrange the remaining apricot wedges on top.
Bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean.
Allow to cool before unmolding and serve at room temperature.
Tips for making your Apricot Yogurt Cake a success:
Prepare the apricots :
If your apricots are a little hard, lightly brown them in a pan with a knob of butter and a spoonful of sugar to caramelize them before adding them to the dough.
You can also dust the apricot pieces with flour before adding them to the dough to prevent them from falling to the bottom of the mold.
Use a flavored yogurt :
To vary the flavors, replace the plain yogurt with vanilla or apricot yogurt to enhance the taste.
Adjust sugar :
If your apricots are very sweet, reduce the amount of sugar in the recipe slightly so as not to weigh down the cake.
Conversely, if your apricots are tart, a little brown sugar can sweeten the preparation.
Mix the ingredients well :
Gently mix the flour and liquid ingredients to avoid “breaking” the dough and maintain a soft texture.
Test the cooking :
Check the cooking with a toothpick or the blade of a knife. If it comes out clean, your cake is ready. If the top of the cake browns too quickly, cover it with a sheet of aluminum foil to finish cooking.
Tasty additions :
Add a handful of flaked almonds or crushed pistachios on top for a crunchy finish.
Pieces of white or dark chocolate can also be added to the dough for an even more indulgent version.
With these tips, you will get a moist, tasty and perfectly successful apricot yogurt cake!
Preserving Apricot Yogurt Cake:
At room temperature :
Wrap the cake in cling film or place it in an airtight container.
It can be stored for 2 to 3 days in a cool, dry place, away from humidity and light.
In the refrigerator :
If you want to keep it longer (up to 5 days), place the cake in the refrigerator in an airtight container.
Before tasting it, let it return to room temperature or warm it slightly to regain its soft texture.
In the freezer :
The cake freezes very well!
Cut it into slices and wrap them individually in plastic wrap, then place them in an airtight bag or container.
It can be stored for up to 3 months. Thaw at room temperature or reheat slightly in the oven or microwave before serving.
Tip : If you added fresh fruit on top, check that it does not release too much water during storage.
You can pat them dry with paper towels before freezing or storing.
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Kcal: 280 kcal per portion
Servings: 8
