Slice of yogurt and apricot cake with coffee

Ingredients

For 1 serving

• All-purpose flour30 g
• Eggs15 g
• Plain nonfat yogurt30 g
• Sugar10 g
• Sunflower oil4 g
• Baking powder2 g
• Apricots2
• Espresso1
• Reduced-fat milk80 ml

Contains: gluten, lactose, eggs,

In season: June – July

Method

1. Preheat the oven to 175 °C (conventional). The quantities are for one slice: for a whole 8-portion cake (about 24 cm tin) multiply them by 8, except the coffee and milk. Line the tin with wetted and wrung-out baking paper.
2. Wash the apricots, halve them and remove the stones.
3. In a bowl beat the eggs with the sugar using an electric whisk for 3–4 minutes, until pale and fluffy; add the yogurt and sunflower oil, then sift in the flour with the baking powder and fold in with a spatula until smooth.
4. Pour into the tin, level it and press the apricot halves lightly into the batter, cut side up.
5. Bake for about 40 minutes, until the top is golden and a skewer pushed in between the apricots comes out dry; then let it cool in the tin.
6. Make the espresso; heat the milk in a small pan over medium heat for a couple of minutes, until it steams, froth it and add a little to the coffee to make a macchiato. Serve with a slice of cake.