Apricot and Yogurt Cake
2200-2250 kcal
for the whole cake
PRESENTATION
Welcome to the discovery of an irresistible treat: Apricot and Yogurt Cake prepared in the air fryer!
This cake represents a perfect fusion of the freshness of apricots and the creaminess of yogurt, creating a light and flavorful dessert ideal for any occasion. The air fryer not only ensures even and quick baking but also produces a soft and fragrant cake with a golden, crispy crust, all with reduced fat usage.
Imagine a golden, fragrant cake with pieces of apricot emerging from the fluffy yogurt texture. Served warm or at room temperature, each slice reveals a balance of sweetness and freshness that delights with the first bite. Perfect for surprising your guests or indulging in a moment of sweetness during the day.
INGREDIENTS
- FOR A CAKE OF ABOUT 6 SERVINGS
- 200 g of all-purpose flour
- 100 g of granulated sugar
- 2 medium eggs
- 200 g of whole plain yogurt
- 80 ml of sunflower oil
- 1 packet of baking powder (about 16 g)
- A pinch of salt
- 4-5 fresh apricots
- Zest of 1 untreated lemon
- Powdered sugar for dusting, to taste
PREPARATION
- Preheat the air fryer to 180°C (356°F).
- In a large bowl, mix the apricots, sugar, and lemon juice.
- In another bowl, whisk together the yogurt, eggs, and vanilla until smooth.
- Add a pinch of salt to the yogurt mixture and mix well.
- Combine the yogurt mixture with the dry ingredients and stir until you have a smooth batter.
- Pour the batter into the prepared pan and level the surface with a spatula.
- Transfer the pan to the air fryer and cook at 180°C (356°F) for about 25-30 minutes, or until the cake is golden and cooked through in the center.
- Remove the cake from the air fryer and let it cool in the pan for 10 minutes before transferring it to a serving plate.
- Dust the cake with powdered sugar and garnish with fresh apricots and mint leaves, if desired.
- Slice the cake and serve. Enjoy!
STORAGE
TIP
