Yogurt, Almond And Apricot Cake

Eat Greek for a Week

https://www.cutoutandkeep.net/projects/yogurt-almond-and-apricot-cake • Posted by Blink Publishing

serves 10 slices Ready in: 1 hour 10 minutes

You will need

75 ml Olive Oil 50 g Caster Sugar 4 Free-range medium Eggs , separated 120 ml Greek Yogurt 250 g Wholemeal Flour 1 tbsp Baking Powder 1 tsp Ground Cinnamon 100 g Flaked Almonds 100 g Dried organic Apricots , chopped Juice of 1 Lemon 1 tsp Bicarbonate Of Soda

Project Budget

Time

Difficulty

Description

serves 10 slices Ready in: 1 hour 10 minutes

Instructions

1. Preheat the oven to 170°C/fan 150°C/gas 3. Lightly oil and line a medium size loose-bottomed cake tin.

2. Beat the olive oil, sugar and egg yolks together in a large bowl. Add the yogurt and mix in well.

3. Fold in the flour, baking powder, cinnamon, almonds (reserving a handful) and apricots.

4. 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.

5. 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.

6. Cool slightly in the tin before turning out onto a cooling rack.