A firm but light and airy cake with a good flavour that is really easy to prepare. It also freezes well. Try different fruits for variation.
Apricot Yoghurt Cake (12-16 pieces)
From “Das Grosse Backbuch – Kochen & Genießen”
1 can apricot halves (850 ml)
75 ml oil (something neutral, like rapeseed, or rice bran)
75 g yoghurt
150 g sugar
1 sachet vanilla sugar
150 g flour
1 tsp baking powder
Grease and flour a 28 cm springform.
Preheat the oven to 200C.
Let the apricots drip out in a sieve over a bowl. If they are whole, half them, so the bit of liquid in the middle will leak away too.
Mix eggs, oil, yoghurt, sugar, vanilla sugar and salt in a bowl. Add the flour and baking powder and fold through. Pour into the prepared tin and spread out. Divide the apricots over the batter, with the round side up.
Cook for about 35 minutes in the preheated oven.