Yogurt, pistachio and apricot cake

Yogurt, pistachio and apricot cake

Right now I have a lot of work. I therefore cook little for myself. All the same, I couldn’t resist making a quick little cake with the apricots I had just bought. and whoever says quick cake, necessarily says yogurt cake. If you follow me, you know that I have a great love for this classic, and I therefore decline it regularly with different flavors, depending on the season.

The yoghurt makes it possible to obtain a well-inflated and soft dough.

Apricots marry perfectly with pistachio, so it’s a pistachio yogurt cake that I prepared. It has a pretty little green color that is very appetizing. We loved it.

Cake with yogurt, pistachios and apricots:

70 g green pistachios
1 pot of yogurt (125g)
2 jars of flour
1 jar of brown sugar
1 packet of baking powder
2 eggs
1/2 jar of olive oil
1 tbsp pistachio puree (optional)
2 tbsp amaretto
8 to 10 apricots

Preheat the oven to 180°C.

Blend the pistachios to reduce them to powder. The quantity represents the equivalent of a pot of yogurt

Pour the yogurt into a bowl.

Clean the pot and dry it.

In a salad bowl, pour the jars of flour, pistachio powder, sugar and yeast. To mix together.

On the yoghurt, add the eggs, the oil, the pistachio paste if you have any and the amaretto. Mix, then pour this mixture over the dry ingredients. Mix without insisting.

Pour the mixture into a greased 20 cm mold or circle.

Cut the apricots in half and arrange them on the dough, pressing them down slightly.
Sprinkle with a few pieces of pistachio.

Bake for about 40 minutes.
Let cool before unmolding and serving.

Yogurt, pistachio and apricot cake

Finally: I love olive oil. As we lack the sunflower one, we might as well use this one which is still much more fragrant. You can of course use another oil.

You can replace the apricots with cherries. It’s delicious too.

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