Prepare the Cake Batter:
Preheat your oven to 170 degrees Celsius (340 degrees Fahrenheit).
In a large bowl, beat the 3 eggs with a pinch of salt until frothy.
Add 100 g of sugar and 8 g of vanilla sugar, and continue to beat until the mixture is light and fluffy.
Gradually pour in the melted butter (60 g) and mix well.
Add the lemon zest and 130 g of yogurt, mixing until fully incorporated.
In another bowl, sift together 200 g of flour and 1 tsp of baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Prepare the Apricots:
Wash, pit, and halve the apricots.
Assemble the Cake:
Grease a 24 cm round cake pan or line it with parchment paper.
Pour the cake batter into the prepared pan and spread it evenly.
Arrange the halved apricots, cut side up, on top of the batter.
Bake the Cake:
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