When my mother went to the movies last week, l took over the kitchen to prepare some treats. The summer fruit season is now in full swing, with its juicy peaches, and apricots that are still a bit sour, like I like them … you have to take advantage of it!
I have prepared a quick peach cobbler, one of my favorites, with lots of scented cardamom, and a cake with apricots, which I will tell you about today.
This cake with apricots is actually a very simple cake, with a base recipe that is very similar to the classic yogurt cake, only with the addition of a little potato starch that makes it even softer, and the inevitable apricots, the true stars of the recipe.
Cake with Apricots
- 4 eggs
- 1 cup of regular or apricot yogurt
- 2/3 cup of seed oil
- 2 cups of 00 flour
- 1 cup of potato starch
- 1 and 1/2 cups of sugar
- 2 and 1/2 teaspoons of baking powder
- fresh apricots
- The recipe is in American measuring cups. If you prefer to convert it to grams because you do not have the necessary tools you can use my practical ingredient conversion guide .
- First, prepare a pan to bake the cake. I used a 22 cm springform pan, because I wanted the cake to be high, but I recommend that you bake the cake in a slightly larger pan, to make baking easier. Line the base of the pan with parchment paper. On the other hand, grease the edges with butter and breadcrumbs.
- In a small bowl sift the flour and baking powder, then add the sugar and mix. In another larger bowl, add the liquid ingredients, the eggs, yogurt, and oil.
- Combine the contents of both bowls by stirring gently with a spoon (without the electric mixer!).
- If you also want apricots inside the cake, add some peeled and cut into small pieces during this step.
- Pour the cake dough into the previously prepared pan, then arrange the peeled and sliced apricots on top.
- Bake the cake in a preheated 180°C oven. For a small, tall pan it will take about 50 minutes, for a regular pan 35 minutes will be enough.
- While the cake bakes, test it with a toothpick. If you think that the dessert is ready on the surface but still underdone inside, cover it with foil, and continue until you finish cooking.
P.S. In case someone was wondering, the flags on the cake (which in English would be called bunting, and are absolutely a must for birthday parties) are not my work, but the work of an incredibly creative girl whose name is Irene. You can contact her on her blog , or look for her friend Melitta’s creations, aka I Giorni di Carta, in Milan, the most adorable store in my city.