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Golden Apricot & Blueberry Yoghurt Cake

Golden Apricot & Blueberry Yoghurt Cake

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Ingredients

  • 200 g all-purpose flour
  • 120 g sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 120 g Greek yoghurt or Skyr
  • 100 ml sunflower oil
  • 2 tsp baking powder
  • 1 pinch of salt
  • 100 g apricots, chopped
  • Approximately 2 tbsp chopped almonds
  • Icing sugar for a light finishing dusting

Instructions
 

  •  Prepare the pan and oven.Preheat the oven to 175°C using top-and-bottom heat and line a 23 cm baking pan with parchment.
  • Whisk the eggs and sugar.Whisk the eggs, sugar and vanilla until the mixture becomes light, creamy and slightly aerated.
  • Add the wet ingredients and fruit.Mix in the Greek yoghurt, sunflower oil, chopped apricots and blueberries until evenly distributed.
  • Prepare the dry ingredients.Combine the flour, baking powder and salt in a separate bowl.
  • Fold the batter.Add the dry ingredients to the wet mixture and fold gently until no dry flour remains.
  • Fill the pan.Pour the batter into the prepared pan and smooth the surface evenly.
  • Add the almonds.Scatter approximately 2 tablespoons of chopped almonds over the top of the batter.
  • Bake the  cake.Bake for 35–40 minutes, until golden and fully set in the centre.
  • Cool the cake.Allow the cake to cool before removing it from the pan so the moist crumb can stabilise.
  • Finish and serve.Lightly dust the cooled cake with icing sugar, slice carefully and serve.

Notes

There is something irresistible about a cake that looks delicate yet delivers a wonderfully moist and generous crumb. This apricot and blueberry cake combines ripe fruit, creamy Greek yoghurt and a golden almond topping in a way that feels both homely and elegant. The apricots bring a gentle stone-fruit sweetness, while blueberries add little bursts of freshness throughout the cake. Greek yoghurt keeps the crumb soft without making it heavy, and sunflower oil helps it stay tender even after cooling. The batter comes together without complicated techniques, making this an excellent recipe even if you are not an experienced baker. The almonds on top add a subtle crunch that contrasts beautifully with the soft fruit beneath. A touch of vanilla rounds out the flavour and lets the fruit remain the real star of the cake. The cake is delicious slightly warm, but it becomes especially easy to slice once completely cooled. Serve it with coffee for an afternoon treat, or turn it into a relaxed dessert with a spoonful of yoghurt alongside. Once you taste that combination of soft cake, juicy fruit and toasted almond, you may find yourself saving this recipe for every good apricot season.

Nutrition

Serving: 119gCalories: 314kcalCarbohydrates: 38.5gProtein: 7.3gFat: 15gSaturated Fat: 2.1gPolyunsaturated Fat: 5.2gMonounsaturated Fat: 4.3gCholesterol: 70mgSodium: 35mgPotassium: 142mgFiber: 1.5gSugar: 18.3gVitamin A: 82IUVitamin C: 2.5mgCalcium: 41mgIron: 1.4mg