Apricot cake for July

A new month starts today! I feel thrilled for all the great changes that I have been through the last months: moving to Rome, than decided to follow and realize my biggest dream, starting a new job, moving back in Milan, meeting new amazing people among them my employee and feeling part of a big family not only being with colleagues.

Of course life is not always so easy, even if everything from outside seems perfect there are some black sheeps that try to put you down. If you know your strenghts and know what are you fighting for, believe me no one can get you down! I am fully committed to my new job that I have no time to cook but once a week I would definitely stop, take my time and relax. That is what I have done yesterday. I got back home to my family with a present: a nice apricot cake made with yogurt, no butter and with something new that I am not used to: a mix of gluten free flour. The result was so good, nice and fluffy, really soft and so light to eat. The apricots were not extraordinary and turned to be a little bit too sour, next time I will use fresh berries or a combination of peaches and amaretti cookies.

The mix is perfect is you want to try other yogurt flavours or add other kind of fruit!

For a 22 cm round cake pan

  • 450 g fresh apricots
  • 270 g gluten free flour mix
  • 200 g sugar (I used only 100 g)
  • 200 g Greek yogurt (I used vanilla flavoured)
  • 3 medium eggs
  • a pinch of vanilla
  • 1 tsp baking soda mixed witha Tbsp apple vinegar
  • 80 ml sunflower oil

With an electric whisk mix the eggs with sugar until clear and fluffly, slowly add the yogurt and mix well until combined. Add the vanilla flavour and then the sifted flour, one table spoon at a time. End by adding the mix of baking soda and apple vinegar.

Cut the apricots into halves and then again into halves, sprinkle the surface of the cake with the fruits and add a pinch of black sugar. Bake at 180°c for at least 40 minutes, checking with a toothpick is it is ready. Store in a dry and cool place (or even in your fridge) for maximum three days. Serve with a  scoop of almond or vanilla ice cream and a spoon of honey! Perfect for ending a summer barbecue party or starting your day with a cup of coffee.



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