A simple and delicious recipe for a fruity apricot cake that really anyone can prepare quickly and easily. A secret ingredient makes the cake so fluffy that your family and friends will love it!
This fruity, aromatic apricot cake is perfect for baking in summer, when ripe and sweet apricots are available everywhere, and as a base for other fruit cakes, such as apple cake, cherry cake or plum cake.
For best results, the ingredients for the batter should all be at room temperature. Since I forgot to bring the butter to room temperature in time, I melted it and let it cool. I can highly recommend you to try this yourself, as the cake has become so soft and fluffy.

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‍ Ingredients for a 10 inch (26 cm) baking pan:

8 tbsp (115 g) butter (very soft or melted and cooled) or 8 tbsp (92 g) oil
½ cup (100 g) of sugar
1 sachet of vanilla sugar or 1 teaspoon vanilla extract
1 pinch of salt
2 eggs (size M, room temperature)
3 tbsp (45 g) yogurt (at room temperature)
¾ cup (85 g) of flour
6 tbsp (35 g) ground almonds
2 tsp baking powder
1 knifepoint baking soda
about 10 apricots
1 tbsp icing sugar
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* You can double the amount of ingredients for a baking sheet.
* Bake at 350°F (180°C) conventional for 30 35 minutes. Since every oven is slightly different, you should always do a chopstick test!
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