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Yogurt Cake with Apricots and Jelly
Categories:
Dairy
Cakes & Cookies
Ingredients
- 1+1/4 cup flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- grated lemon zest
- 2 eggs
- 1/2 cup oil
- 1 container yogurt
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 can canned apricots
- 1 box apricot jelly
Preparation
In a bowl, whisk the eggs, oil, yogurt, vanilla extract and sugar until fluffy.In a second bowl, mix the flour, almond flour, baking powder, baking soda, salt and grated lemon zest.
Combine the two mixtures, the dry and the wet.
Transfer the batter to a baking pan lined with parchment paper.
Bake at 170 degrees for 40 minutes, until a toothpick inserted into the cake comes out dry.
Soak the cake with the juice from the canned apricots.
Arrange the apricots on the cake after it has cooled.
Prepare the jelly according to the instructions on the box.
Wait a little for the jelly to cool, do not pour it boiling onto the cake. Then spread it over the cake.
Keep the cake in the refrigerator.
If there are leftover apricots and jelly, you can arrange them in pretty bowls and refrigerate.
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