Apricot Cake
A moist sheet cake with fresh apricots that is especially delightful in summer. The light batter and the fruity tartness of the apricots create a wonderfully simple and popular cake for any occasion.
Recipe Overview
Servings: 1 baking sheet
Baking temperature: 175°C conventional heat
Baking time: approx. 35 minutes
Difficulty level: easy
Ingredients
5 eggs
350 g sugar
1 packet vanilla sugar
250 ml oil
250 ml yogurt
500 g flour
1/2 packet baking powder
fresh apricots for topping
Preparation
Beat eggs, sugar, and vanilla sugar in a bowl until frothy. Then stir in oil and yogurt until a smooth mixture forms. Mix flour and baking powder and carefully fold into the mixture.
Spread the batter evenly onto a baking sheet lined with parchment paper. Halve the fresh apricots, remove the pits, and arrange them cut-side up on the batter.
Bake the apricot cake in a preheated oven at 175°C for approximately 35 minutes.
Serving suggestion
Lightly dust with powdered sugar before serving. The apricot cake tastes especially good while still slightly warm.