Apricot yoghurt cake

Without a doubt, the most delicious yoghurt cake I have ever eaten :). Light, fluffy, beautifully risen and incredibly tasty. Any seasonal fruit works wonderfully in this cake; I used apricots, which I found at a very good price. I also recommend baking it with strawberries, followed by cherries, raspberries, plums… You don’t need a mixer to make the cake, and it comes together very quickly. The batter can hold a generous amount of fruit, and because it is quite thick, the fruit doesn’t sink to the bottom. Simply dusted with icing sugar and served with a glass of milk, it’s absolutely wonderful!

Ingredients for apricot yoghurt cake:

• 160 ml rapeseed oil
• 1 cup caster sugar
• 1 large egg
• juice of 1 lemon and finely grated zest
• 600 g Greek yoghurt
• 500 g plain flour
• 2 tsp bicarbonate of soda
• 600–700 g apricots

All ingredients should be at room temperature.

In a large bowl, use a balloon whisk to mix the rapeseed oil, sugar, egg, lemon juice and zest until well combined. Add the yoghurt and mix. Sift the flour and bicarbonate of soda directly into the bowl, then mix just until combined. The batter should be thick and may look slightly curdled – this is perfectly normal.

Grease a 22 x 33 cm baking tin (or a larger one; the cake will be lower) with butter and line with baking paper. Transfer the batter to the tin and level the surface. Arrange the apricots on top, cut side up.

Bake at 160°C for approximately 50–60 minutes, or longer, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Dust with icing sugar before serving.

Enjoy!