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Best Apricot Cake

Almond based cake with fresh apricots

Course Dessert
Cuisine Lebanese, Mediterranean, Middle Eastern
Keyword Quick and Easy
Total Time 45 minutes
Servings 8
Author Zaatar and Zaytoun

Ingredients

  • 4-6 apricots halved, stones removed
  • ¾ cup sugar
  • 2 large eggs room temperature
  • 1 tablespoon plain yoghurt
  • ⅔ cup melted butter
  • 1 cup ground almond
  • ½ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • zest of a lemon

Instructions

  1. Melt the butter in a small pot and leave to cool. Preheat the oven to 180C (350F)
  2. In a bowl, whisk the eggs and yoghurt, add the sugar and combine
  3. In a separate bowl add the ground almonds, salt, lemon zest, sieve the flour and baking powder, and stir

  4. Add the dry ingredients to the wet and fold gently, then add the melted butter and keep folding until well combined and pour into greased cake tin

  5. Add the apricot halves on top and bake for around 40 minutes until a knife comes out clean.

Recipe Notes

You can substitute the apricots with nectarines, peaches or cherries