Apricot cake recipe


500g apricots (or stone fruit) weighed once pitted

250g brown sugar

2 eggs

100ml olive oil 

1 teaspoon vanilla bean paste

1 teaspoon salt

1/2 teaspoon cinnamon

150g natural sugar-free yoghurt

250 grams flour

15g baking powder


  1. Preheat oven to 180 degrees C (356F) and grease and line a 26cm springform pan with baking paper on the base. 
  2. Chop apricots roughly.
  3. Whisk sugar and eggs.
  4. Add olive oil, vanilla bean paste, salt, cinnamon and yoghurt and mix well.
  5. Sift in flour and baking powder.
  6. Mix until only just combined.
  7. Pour batter into cake pan and arrange fruit evenly on top.
  8. Cook for 30-40 minutes or until top is just golden. Serve with vanilla gelato or a dollop of yoghurt.
Apricot Olive Oil Yoghurt Cake

Leave a Comment

Your email address will not be published. Required fields are marked *