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Wash the apricots, remove the seeds and cut them into quarters or halves if they are smaller.
Mix the yolks with the sugar until they double in volume, then gradually incorporate the oil.
Add the yogurt, mix, then the baking powder and sifted flour.
Beat the egg whites with a pinch of salt. We incorporate them in the composition of the yolks, with a silicone palette, with movements from bottom to top.
Grease a tray with margarine, line it with baking paper, tray size 24/37 cm.
Lightly pour the composition, level it, place the apricots.
Put the cake in the hot oven, at a suitable temperature, until it is baked.
We do the toothpick test after about 30-35 minutes.
When it is ready, take it out, leave it to cool and powder it with sugar. Enjoy your meal!