Meringue apricot yogurt cake aka Cristina’s favourite Learn
My soul and hands belong in the kitchen. It’s my happy place, and best of all is that it allows me to gift happiness to others.
In 2019, I created a virtual gourmet group called “Kaust, what have you cooked today?”, which now counts 510 members. During lockdown the group really blossomed as I was also sharing inspirational posts/recipes.
As for the themed cooking challenges, they really made a difference when the lockdown first started. The challenges were very well received because everyone was at home, cooking more than usual, since the restaurants were closed.
Both have kept our spirits up in time of isolation.
Meringue apricot yogurt cake aka Cristina’s favourite
Meringue apricot yogurt cake aka Cristina’s favourite
By far my favorite fruit cake, it's a soft yogurt cake with fresh fruit that melts in your mouth topped with sweet and fluffy swiss meringue. For this cake you’ll need a measuring jug, it’s a strange method to measure the dry ingredients in milliliters, but trust me it works perfect in this recipe.
Serves: 16 portions
Cook and prep time: 1 hour and 30 minutes
Ingredients:
For the sponge:
- 140ml yogurt
- 210ml of sugar
- 70ml oil
- 420ml of flour
- 4 eggs
- 1 tablespoon vanilla extract
- 10 g baking powder
- 1 pinch of salt
- 500 g apricots cut in quarters
For the meringue:
- 4 egg whites
- 8 tablespoons sugar
- 1 tablespoon lemon juice
Instructions:
- Preheat the oven at 180C/350F.
- Mix the wet ingredients (yogurt, oil, vanilla extract, eggs) together with the sugar in a bowl using a whisk.
- Sift the flour together with the baking powder and salt.
- Add the flour mixture to the wet one and mix with the whisk until the composition is smooth.
- Put the batter in a prepared tray greased with w (I used a round 8 inch in diameter and 3 inch high cake tin with a removable bottom, because I wanted to take it out nicely, but this cake can be done just as well in a larger tray that’s not as high) greased with butter and powdered with flour.
- Sprinkle the apricot pieces drained of juice.
- Place in the preheated oven for 45 minutes-1 hour or until it passes the toothpick test.
- Meanwhile, beat the egg whites with the sugar and lemon juice. (You can also make Swiss meringue, melting the sugar with the egg whites on a bain-marie until you don't feel any sugar granules at all, then beat with the mixer until the meringue is cooled, glossy and very stiff)
- When the cake passes the toothpick test, remove the tin from the oven, place the meringue on top and bake for another 10-15 minutes.
- Enjoy!!!
