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Apricot and yogurt cake slice

A soft yogurt cake with fresh apricots sunk into the batter.

  • 45 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Apricot and yogurt cake slice

Per serving

Calories
238 kcal
Protein
7.4 g
Carbohydrates
36.8 g
Fat
7.1 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • All-purpose flour25 g
  • Plain nonfat yogurt30 g
  • Apricots1.5
  • Eggs0.5
  • Sugar10 g
  • Extra virgin olive oil4 g
  • Baking powder2 g

Contains: gluten, lactose, eggs,

In season: June – July

Method

  1. Preheat the oven to 180 °C (conventional) and line a small tin with baking paper.
  2. Wash the apricots, split them in half and remove the stones.
  3. Beat the egg in a cup and take half. In a bowl, whisk it with the sugar until pale, then add the yoghurt and extra virgin olive oil.
  4. Sift the flour and baking powder over the top and fold them in with a spatula until no lumps remain.
  5. Pour the batter into the tin and arrange the apricot halves on top, cut side up, pressing them in lightly so they sink a little.
  6. Bake for 30 minutes, until golden and a skewer inserted in the centre comes out dry; let it cool slightly before turning it out.

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