Apricot Yoghurt Cake
This Apricot Yoghurt Cake is so simple and delicious. Possibly the most moist cake you will ever taste. It’s so easy to whip up! All you need is a whisk, no electric mixer. You can substitute the canned apricots for peaches, pears, or add in some berries.
To get the best results here are a few handy hints:
Line your cake tin well (base and sides). Using a springform tin may help you but I didn’t feel the need.
When placing your fruit on the cake just before baking, place most of the fruit around the outside and none right in the centre- this would cause the centre to sink. Most of the fruit will sink a bit into the cake as it bakes but definitely keep the centre area free. See pic below. In subsequent cakes i concentrated even moreso around the outside and a bit less in the middle.
Cover the top of the tin with aluminium foil. The cake will rise quite a bit so make sure to leave enough height/use a high sided tin. Using aluminium foil will do two things, allow the cake to rise more and also allow it to cook properly without becoming too dark looking. I have made this cake several times and these tips ensure the best result.
This cake becomes more moist over the next couple of days- it keeps well both in and out of the fridge. as long as it is in a sealed container. Do not place into a container until 100% cooled.
As for choice of vegetable oil- whatever you prefer but a light olive oil will be much lighter in result than a heavy extra virgin (also you may taste it if you use olive oil, but i personally don’t mind this).
- 1 Cup Plain or Greek Yoghurt (Full fat)
- 1 Cup Caster Sugar
- A pinch of Salt
- 1 teaspoon Vanilla extract
- 1/3 Cup Vegetable Oil
- 2 large eggs
- 1 2/3 Cups Plain Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Bicarb of Soda
- Zest of 1 or 2 lemons
- 420 gram can of Apricots, drained and quartered (make sure they are drained really well (I sometimes pat dry with paper towels)
- Preheat the oven to 170 degrees Celsius, Fan Forced.
- Grease and line a 20cm/9inch cake tin or springform tin.
- In a medium bowl whisk together the Yoghurt, Sugar, Salt and Vanilla until smooth and creamy. Add the oil in a steady stream whisking thoroughly until fully combined.
- Add the eggs one by one whisking to fully incorporate until mixture becomes pale and thick.
- Sift the Flour, Baking Powder and Bicarb together. Add the dry ingredients to the wet ingredients, fold through until just combined and no dry pockets remain. Stir in the lemon zest.
- Pour the batter into the prepared cake pan and smooth the surface gently with a spatula.
- Place the chopped fruit aount the top of the cake leaving the centre area free, concentrating most of the fruit right at the edges.
- Cover cake with aluminium foil leaving room for cake to rise.
- Bake in the oven for 45 minutes or until cooked through (test with a skewer). My oven always takes longer. Be sure not to undercook.
- Leave to cool before removing from pan.
- Dust with icing sugar to serve.
- This cake keeps really well for a couple of days (i have kept if for a week in the fridge and it's still awesome)