Go Back Email Link
+ servings
Torta di yogurt alle albicocche

Cake with Apricots

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


  • 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.
Have you tried this recipe?Tag @labna on Instagram and show us the result!