Yogurt Apricot Cake Recipe

Name: Yogurt Apricot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 1/2 cups sugar; 2 teaspoons vanilla extract; 2 tablespoons grated lemon rind; 1 cup yogurt (any will do but I prefer 3%); 2 cups all-purpose flour; 1 teaspoon each baking powder and baking soda; 1 teaspoon ground ginger; 1/2 teaspoon each cardamom and nutmeg; 1/2 teaspoon salt; 1 cup finely chopped apricots dusted with 1 tsp flour; 1/2 cup extra virign olive oil; 2/3 cup toasted and roughly chopped pistachios

Servings: persons

3 eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1 cup yogurt (any will do but I prefer 3%)
2 cups all-purpose flour
1 teaspoon each baking powder and baking soda
1 teaspoon ground ginger
1/2 teaspoon each cardamom and nutmeg
1/2 teaspoon salt
1 cup finely chopped apricots dusted with 1 tsp flour
1/2 cup extra virign olive oil
2/3 cup toasted and roughly chopped pistachios

1
In an electric mixer, beat together the eggs, sugar, oil, vanilla, and lemon rind.
2
Mix in yogurt on slightly lower speed until well combined.
3
Combine all of dry ingredients in a separate bowl and slowly incorporate into the batter, again on a low speed, until thoroughly combined.
4
Stir in apricots and pistachios by hand to distribute evenly.
5
Turn into a well-greased or sprayed 9 inch square pan (or a tube pan if you prefer).
6
Bake in preheated 350 degree F. oven for one hour or til the cake springs back when lightly pressed.
7
Cool thoroughly in pan and then carefully turn out.
8
This keeps for well, but it probably won't last very long :))

1037

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 eggs, 1 1/2 cups sugar, 2 teaspoons vanilla extract, 2 tablespoons grated lemon rind, and more.

Yes, Yogurt Apricot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yogurt Apricot Cake

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