About this project
serves 10 slices Ready in: 1 hour 10 minutes
Eat Greek for a Week by Tonia Buxton
Published by Blink Publishing
Preheat the oven to 170°C/fan 150°C/gas 3. Lightly oil and line a medium size loose-bottomed cake tin.
Beat the olive oil, sugar and egg yolks together in a large bowl. Add the yogurt and mix in well.
Fold in the flour, baking powder, cinnamon, almonds (reserving a handful) and apricots.
In a clean bowl, whisk the egg whites until forming soft snowy mounds. Mix together the lemon juice and bicarbonate of soda and fold into the egg whites then gently fold this into the cake mixture.
Spoon the mixture into the prepared tin. Scatter on the reserved flaked almonds. Bake for 50–55 minutes or until the cake is well risen and golden and a skewer inserted in the centre comes out clean.
Cool slightly in the tin before turning out onto a cooling rack.