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+ servings
Torta di yogurt alle albicocche - Apricot Cake

Apricot Cake

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine Italian
Servings 8

Ingredients
  

  • 4 eggs
  • 1 cup apricot-flavored yogurt (or plain)
  • 2/3 cup peanut or sunflower oil
  • 2 cups all purpose flour
  • 1 cup potato starch
  • 11/2 cups sugar
  • 21/2 tsps of baking powder
  • fresh apricots, about 20

Instructions
 

  • Preheat the oven to 365°F and prepare a baking pan. I used a 10-inch springform pan because I wanted the cake to be tall, but I recommend you bake the cake in a slightly larger pan, to make baking easier and faster. Line the bottom of the pan with parchment paper, grease the sides with butter, and dust with flour or breadcrumbs.
  • In a small bowl sift the flour, potato starch, and baking powder together, then add the sugar and stir. In another larger bowl, pour all the liquid ingredients.
    4 eggs, 1 cup apricot-flavored yogurt (or plain), 2/3 cup peanut or sunflower oil, 2 cups all purpose flour, 1 cup potato starch, 21/2 tsps of baking powder, 11/2 cups sugar
  • Combine the contents of both bowls by stirring gently but thoroughly with a spoon.
  • Peel and quarter the apricots, and divide them in half. Chop half of the apricots into small cubes, pour them inside the batter, and save the remaining half for the top of the cake.
    fresh apricots, about 20
  • Pour the cake batter into the previously prepared pan, then arrange the sliced apricots on top of the batter.
  • Bake the cake in the preheated oven. For a small but tall pan it will take about 50 minutes, for a regular pan 35 minutes will be enough.
  • While the apricot cake bakes, test it by inserting a toothpick in the middle. If the cake looks like it's baked on the surface but the toothpick still comes out moist, cover the cake with foil, and continue until finished baking.
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