Posted in Recipes - Bake at Home

A Taste of Summer: Apricot, Orange & Yoghurt Cake

Image• Posted on by Janet

I always like to bake the back page of any recipe book or magazine, and the latest issue of Dish magazine did not disappoint. This time it was an apricot, orange, and yoghurt cake.

Before You Start

I made this while the apricots were properly ripe and in season. They’ve been especially good this year, and this cake is a good way to use them.

Before starting, I checked my pantry and found my plain flour and baking powder needed replacing. It’s always worth checking dates before you begin. They don’t last long, do they? I never seem to use them all up—what do you do?

Making the Cake

The recipe is straightforward. I cut half the apricots into chunks and folded them through the batter. The remaining wedges were arranged on top so you can see the fruit once it’s baked.

I rubbed the orange zest into the sugar first, which releases the oils and gives better flavour. It only takes a minute and is worth doing.

The batter comes together easily since it uses oil and yoghurt rather than creamed butter. I added small pieces of cream cheese through the mixture, which created soft pockets in the finished cake.

How It Turned Out

I made this to take to a friend’s place for after dinner, and the comments were lovely—a nice fruity cake that smelled of summer. Not too shabby!

Normally, Nisha, who is my primary taster, would give her critique, but this time the cake was gone before I could bring any home. How good is that? I’ll have to make one especially for Nisha soon.

Notes

The recipe suggests serving with mascarpone, but of course, we had it with ice cream instead—yummy!

My oven runs hot, so after 20 minutes I reduced the temperature to 160°C and baked it about 10 minutes longer to ensure the centre was cooked.

It needs to sit in the tin for about an hour before turning out, so allow for that.

Next time I might be tempted to try it in a ring or bundt tin, the kind with a hole in the centre. Overall, it’s a reliable, seasonal cake and one I would make again. Just remember, it’s not a quick cake, as it needs to sit for an hour before you remove it from the tin, so it’s not one you can serve straight away.

Recipe Card

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

Apricot, Orange & Yoghurt Cake

  • Servings: 12 slices
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A lovely moist cake filled with juicy apricots, orange zest and creamy pockets of cream cheese. Not too sweet and perfect served warm or at room temperature.


Recipe Credit: Adapted from Dish magazine

Ingredients

  • 300g firm but ripe apricots
  • ¼ cup (60g) caster sugar
  • 1 tsp finely grated orange zest
  • ¼ cup (50g) brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup (165g) Greek natural yoghurt
  • ½ cup (125ml) rice bran oil
  • Pinch of sea salt
  • 1½ cups (225g) plain flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 80g cream cheese, chilled
  • ⅓ cup strawberry jam
  • 1 tbsp demerara sugar

Directions

  1. Prepare Tin: Preheat oven to 180°C regular bake. Grease and line a 20cm loose-bottom cake tin with baking paper.
  2. Prepare Apricots: Halve and remove stones. Cut half of the apricots into wedges. Chop the remaining apricots into rough chunks. Set aside.
  3. Mix Wet Ingredients: In a large bowl rub the caster sugar and orange zest together with your fingers until fragrant. Add brown sugar, eggs and vanilla. Whisk until slightly frothy. Add yoghurt, oil and salt. Whisk until smooth.
  4. Add Dry Ingredients: In a separate bowl combine flour, baking powder and baking soda. Add to the wet mixture and whisk gently until just combined.
  5. Fold In: Cut half the cream cheese into small chunks. Fold into the batter along with the chopped apricots.
  6. Assemble: Spoon batter into prepared tin and smooth the top. Dollop jam over and gently swirl through with the handle of a spoon. Arrange apricot wedges on top. Break remaining cream cheese into small pieces and scatter over. Sprinkle with demerara sugar.
  7. Bake: Bake for about 50 minutes or until golden and a skewer inserted in the centre comes out clean. Cool in the tin for 1 hour before removing.
  8. Serve: Serve warm or at room temperature. Keeps in an airtight container for up to 3 days.

Nutrition


Per Slice (approx.): 280 calories; 12 g fat; 38 g carbohydrates; 5 g protein; 22 g sugar.

Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again.

Happy baking! – ♡ Janet

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This blog is my creative scrapbook and journal—a Kiwi’s take on food, travel, and life’s little moments.

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