A cake with apricots and semolina will take you minimal time to prepare, and as a result you will get, although from simple ingredients, a fine cake with a rich taste, writes mysticcakes.com. If it suits you better, you can replace the apricots with any fruit of your choice
ingredients:
- 4 eggs
- a pinch of salt
- 1 glass of sugar - 180 g (or to taste)
- 1 vanilla sugar
- zest of half a lemon
- 1/2 cup of oil – 90 ml
- 1 glass of yogurt - 180 ml
- 1 glass of wheat semolina - 150 g
- 1 glass of strong flour - 120 g
- 1 baking powder
- 450 g of apricots (or fruit of your choice)
- 2-3 spoons of granulated sugar
- powdered sugar
- (measurement: yogurt glass - 180 ml)
<strong>Preparation: </strong>
Separate the whites from the yolks. Add a pinch of salt to the bowl with egg whites and beat with a mixer. Gradually add sugar and vanilla sugar and beat stiff peaks. It is necessary that all the sugar dissolves. Note: Feel free to adjust the amount of sugar to taste.
Reduce the mixer to the lowest speed and add the egg yolks one by one and then the lemon zest. Set the mixer aside.
Pour in the oil and yogurt, add the semolina, flour and baking powder and gently mix everything with a wire and combine into a smooth mixture, but make sure that the mixture does not subside. Pour the mixture into a 32x22 cm baking tray lined with baking paper and level with a spatula.
Wash the apricots, cut them in half to remove the pits and chop them into smaller pieces. Place them on top of the biscuit mixture. Sprinkle the apricots with sugar on top. Bake the cake in an oven heated to 180 degrees for about 30-35 minutes, until golden brown. Cool it to room temperature, cut it into cubes and sprinkle with powdered sugar.
Bonus video:
