Easy Apricot & Blueberry Cake
Equipment
Ingredients
Batter
mild olive oil
90 ml
caster sugar
80 g
eggs
2 pcs
plain Greek yogurt
170 g
vanilla extract
1 tsp
plain flour
200 g
baking powder
1.5 tsp
salt
1 pinch
Fruit
apricots (chopped)
350 g
blueberries
150 g
Topping
brown sugar
20 g
flaked almonds
20 g
cinnamon
0.25 tsp
cardamom
0.25 tsp
Instructions
Mix wet ingredients
Whisk together the eggs, sugar, olive oil, yogurt and vanilla extract until smooth.
Incorporate dry ingredients
Fold in the flour, baking powder and salt until just combined.
Add fruit
Gently stir through the chopped apricots and blueberries.
Prepare cake tin
Line or grease a 20 cm (8-inch) cake tin.
Pour batter into tin
Pour the batter into the prepared cake tin.
Prepare topping
Mix the brown sugar, flaked almonds, cinnamon and cardamom together.
Add topping to cake
Sprinkle the topping mixture evenly over the cake batter.
Bake the cake
Bake at 180°C for 45–50 minutes until golden.
Original recipe
Storage
Wrap well before freezing. Thaw overnight in fridge before reheating.
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