The summer is here and the days are getting hotter. Hopefully, the weather won’t take a weird turn again. I made this apricot and orange cake yesterday and it was delicious. Apricots are in season now so if you like them, you should give it a try. It’s pretty easy to make and it tastes great.
I’ve always liked peaches more than apricots, but it turns out they are quite nice in a cake. I’m definitely making something with apricots again. I think the addition of orange was a good idea too.
I guess I could have arranged the apricot pieces a little better and used a few more. Oh well, it was still tasty :). I’m sure this cake will be lovely with your afternoon coffee or tea or some refreshing drink.
- 3 eggs
- 3/4 cup sugar
- zest of one orange
- 4 tablespoons orange juice
- vanilla essence/extract
- 1/2 cup yogurt
- 2 teaspoons baking powder
- 1/2 cup sunflower oil
- 1 1/2 cups all-purpose flour
- pinch of salt
- 3-4 apricots
- powdered sugar for dusting (optional)
Preheat the oven to 180C degrees.
Line a baking pan (something around 22-24cm) with parchment paper so it will hang outside the pan (this way you can easily lift the cake when it’s ready).
With an electric mixer, beat together the eggs and sugar until light and fluffy. Mix in the zest, juice and vanilla. Stir the baking powder into the yogurt. Add it to the mixture and then the oil. Sift the flour and slowly add it together with a pinch of salt (mix on low just to combine).
Pour the batter into the prepared pan. Cut the apricots in half and then into several thin slices. Arrange them on top of the cake.
Bake the cake for 30-35 minutes until browned (to be sure, just insert a skewer in the center. If it comes out clean, it’s ready).
Remove the cake from the pan and dust it with powdered sugar if you want to. Wait for the cake to cool before slicing.