Apricot - white chocolate duo!

Good evening guys!

You may ask, why this particular combo? Well, I just had to try this recipe as I love both, apricots and white chocolate. Besides, white chocolate is such a perfect addition to my beloved cheesecake. This cake is so soft and delicate that you will fall in love with the recipe immediately. You can modify it slightly as I did and of course you can use some other fruits, for example plums later in the season. Have a nice evening :-)


3 eggs

200 g flour (you can modify the proportions here, for example add 150 g flour and 50 g almond flour)

150 g icing sugar

100 ml oil

200 g yogurt natural

150 g white chocolate

lemon zest from 1 lemon

1/2 kg apricots (plums etc)

1 tea spoon baking powder

2 tea spoons of vanilla sugar( you can use vanilla extract or vanilla paste)

Step by step

In a small pot place white chocolate together with a spoon of oil. Let the chocolate melt, be careful not to burn it. I usually warm it slightly and put it aside to let it melt for a couple of minutes. Whisk the eggs together with icing sugar until you obtain a fluffy, yellow batter. Add yogurt, lemon zest, vanilla paste (extract) and the remaining oil. Sift the flour (or flour mix) together with baking powder. Combine the ingredients gently with wooden spatula. Finally add the melted and cooled down chocolate. Prepare the fruits, by cutting them into halves. Pour the batter into baking form (30 x 20 cm) and place the halves on top, next to each other. ( The more fruits you wish to have the less space between halves :P) Place the cake into the oven and bake for approximately 45 minutes in 180 °C. You can always check if the cake is ready with cake tester stick. Remember, let the cake cool down for a little while before serving. Bon appetit! :-)

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