Description
This cake taught me baking our famous pastry chef Alexander Seleznev... well, not personally, but through TV programs, six years ago! It was before this transfer of "a Sweet story", where he shared a simple and delicious baking recipes for every day. This was the third pie, which I easily learned to do without special skills and without even a mixer! So this is a win-win recipe lush, porous, apricot and a large cake dedicated to all the busy, lazy and just caring Housewives who want to surprise your loved ones quick and delicious dessert!
Ingredients
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Flour
300 g
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Sugar
300 g
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Yogurt
150 g
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Chicken egg
3 piece
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Sunflower oil
120 ml
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Lemon peel
1 piece
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Leavening agent
10 g
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Apricot
1 can
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Jam apricot
4 Tbsp
Cooking
Prepare in advance and measure (weigh) the products, grate the zest from the lemon, everything should be at hand. I use a measuring Cup 250 ml. In a bowl sift flour mixed with baking powder ( 300 grams is slightly less than 2 cups), add sugar (I took less, just a glass), pour the yogurt, eggs, butter, add zest and mix well.
Just a quick mix with a fork or whisk all the ingredients into a homogeneous mass, the dough will be thicker than for pancakes. Apricots drain in a colander or just pour the syrup.
Form ( my 20 x 30 cm) covered with baking paper, lightly grease with oil. Spread the dough and put the slices of apricots. I greedy, you can add more apricots. In the baking process, they are "buried" in the dough and the cake is a sponge cake with filling.
Bake in a preheated 180 degree oven for approximately 35-45 min. Follow with blush and be guided by your oven. Here's a fluffy Golden cake turned out! And mini-cupcake into the bargain))) But that's not all, heat the apricot jam ( I have thick syrup from the jam) and brush or spoon, apply on the cake.
Cut pie into serving pieces and enjoy! Lush and porous cake ( mind you, without a long whipping!!!), subtle citrus aftertaste and delicate apricots in the stuffing! Isn't it a MIRACLE?!
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