Directions
Work the butter and sugar in a bowl until creamy. Separate egg yolks and fold in, one at a time. Whisk the egg whites. Add the flour sifted with baking powder, and the lemon zest, to the butter and sugar. Now fold in the egg whites gently. Add the washed, stoned, chopped apricots.
Spoon the mixture into a greased, floured 24cm cake tin and bake at 180 °C for about 35 minutes.
Ingredients
- 250 g Italian 00 (cake) flour
- 125 g sugar
- 3 eggs
- 100 g butter
- Baking powder
- Tub of plain creamy yogurt
- Fresh, ripe apricots
- Grated zest of 1 lemon
- Vanilla to taste
Fresh Apricot Cake
Ingredients
- 250 g Italian 00 (cake) flour
- 125 g sugar
- 3 eggs
- 100 g butter
- Baking powder
- Tub of plain creamy yogurt
- Fresh, ripe apricots
- Grated zest of 1 lemon
- Vanilla to taste
Directions
Work the butter and sugar in a bowl until creamy. Separate egg yolks and fold in, one at a time. Whisk the egg whites. Add the flour sifted with baking powder, and the lemon zest, to the butter and sugar. Now fold in the egg whites gently. Add the washed, stoned, chopped apricots.
Spoon the mixture into a greased, floured 24cm cake tin and bake at 180 °C for about 35 minutes.
Other Recipes
Contact us now
We are here to help you.
