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Apricot Yogurt Cake with Orange Honey Syrup
Ingredients
| For the apricot yogurt cake: | |
| 250 g | plain yogurt |
| 200 g | flour |
| 1 1/2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 120 g | butter, softened |
| 90 g | sugar |
| 2 large | eggs |
| 115 g | dried apricots, chopped |
| 115 g | walnuts, chopped |
| For the orange honey syrup: | |
| 240 ml | honey |
| 120 ml | fresh orange juice |
| 120 ml | water |
| 1/4 tsp | fresh orange zest |
| 2 tbsp | orange herb-flavoured liqueur, optional |
Method
Preparation time: ca. 1 hr 20 min / Grade of difficulty: easy / Calories per portion: n/a
Pour yogurt into a sieve set over a bowl and let drain, covered and chilled, overnight. Measure out about 250ml of the drained yogurt, reserving the remaining yogurt for another use.
Preheat the oven to 180°C.
Butter a springform pan.
Combine flour, the baking powder, the baking soda, and a pinch of salt in a bowl.
In another bowl cream the butter and sugar with an electric mixer until the mixture is light and fluffy. Beat in the eggs, beating well after each addition. Add in the drained yogurt, beating until the mixture is just combined.
Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
Spoon the batter into the prepared pan and bake the cake for 50 minutes, or until a tester comes out with a few crumbs adhering to it.
While the cake is baking prepare the syrup.
Orange Honey Syrup:
Combine the honey, orange juice, water, and the zest in a saucepan and simmer the mixture, stirring occasionally, for 20 minutes. Be careful not to reduce the syrup too much as it might get too thick and too sweet. Stir in the liqueur and let the syrup cool. The syrup can als be made 1 week in advance and kept, covered, at room temperature. Makes about 300ml.
When the cake has finished baking, put it in the pan on a rack set over foil. Pour the orange honey syrup over it, and let the cake absorb the syrup. When cooled, remove the form and serve.
Preheat the oven to 180°C.
Butter a springform pan.
Combine flour, the baking powder, the baking soda, and a pinch of salt in a bowl.
In another bowl cream the butter and sugar with an electric mixer until the mixture is light and fluffy. Beat in the eggs, beating well after each addition. Add in the drained yogurt, beating until the mixture is just combined.
Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
Spoon the batter into the prepared pan and bake the cake for 50 minutes, or until a tester comes out with a few crumbs adhering to it.
While the cake is baking prepare the syrup.
Orange Honey Syrup:
Combine the honey, orange juice, water, and the zest in a saucepan and simmer the mixture, stirring occasionally, for 20 minutes. Be careful not to reduce the syrup too much as it might get too thick and too sweet. Stir in the liqueur and let the syrup cool. The syrup can als be made 1 week in advance and kept, covered, at room temperature. Makes about 300ml.
When the cake has finished baking, put it in the pan on a rack set over foil. Pour the orange honey syrup over it, and let the cake absorb the syrup. When cooled, remove the form and serve.
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