Romanians love to bake with fruit, and we are blessed with plenty of it. This cake is very easy to make and can be made with apricots, cherries, peaches, blueberries, or pears to create a multitude of versions and colors.
The slightly sticky yogurt cake is the perfect accompaniment to the delicate flavor of the apricots. It’s just the thing you need on a summer evening, with a scoop of ice cream or a little sprinkle of fresh tarragon—the anise flavor of the tarragon contrasting so well with the sweetness of the apricots.
- 3 eggs, separated
- 3/4 cup (5 ounces) sugar
- 1/4 cup olive oil or rapeseed oil, plus extra for greasing
- 1/4 cup (2 ounces) plain yogurt
- 1 teaspoon vanilla extract
- 1 1/4 cups (5 ounces) all-purpose flour
- 1 teaspoon baking powder
- 4–5 fresh apricots, halved
- Confectioners’ sugar for dusting
Preheat the oven to 350 degrees F. Grease and line a deep 9 x 11-inch baking pan.
Whisk the egg whites until they form soft peaks and set aside.
In another bowl, beat the egg yolks with the sugar, then add the oil, yogurt, vanilla extract, and a pinch of salt, stirring well to emulsify.
Add the flour and baking powder.
Gently fold in the egg whites.
Pour the cake batter into the pan, then arrange the apricot halves on top, cut-side up. Bake for 30 minutes or until the cake is firm to the touch. Leave to cool in the pan, then dust with confectioners’ sugar and cut into long rectangular slices to serve.
Recipe reprinted with permission from “Carpathia: Food from the Heart of Romania” by Irina Georgescu. Published by Interlink Publishing.