Apricot Cake

Preparation

Step 1: Prepare the apricots

Wash the apricots, cut them in half and remove the pits. Cut half of the apricots into small dice and keep the other half as halves for the top of the cake.

Dust the apricots with a tablespoon of sugar and let them release their juices while you make the batter: they will be more flavorful and less tart.

Step 2: Make the batter

Preheat the oven to 180°C. In a mixing bowl, whisk the eggs with the sugar until the mixture turns pale. Add the yogurt, melted butter, vanilla extract and lemon zest, and mix.

Fold in the sifted flour, baking powder and salt. Mix gently with a spatula until smooth. Add the apricot dice and fold them in without crushing them.

Step 3: Fill the tin

Butter and flour a 22 cm round cake tin, then pour in the batter. Arrange the apricot halves on top, cut side down, pressing them in slightly.

Spread the fruit evenly so that every slice gets its share. They will sink a little during baking, creating a lovely marbled effect.

Step 4: Bake the cake

Bake at 180°C for 40 to 45 minutes. The cake should be nicely golden and a knife blade inserted in the center should come out clean.

If the top colors too quickly, cover it with a sheet of foil at the end of baking. Let it cool for 10 minutes in the tin.

Step 5: Unmold and serve

Unmold the cake onto a wire rack and let it cool completely before serving. It can be enjoyed warm or cold.

Serve it plain, dusted with icing sugar, or with a scoop of vanilla ice cream and an apricot coulis. It keeps for 3 days in an airtight container.