Holidays are coming up, and along with packing sunscreen, sheets, towels and books, it’s time to empty the fridge of perishables. There was a very brown banana, some yoghurt, and some apricots destined for a dessert of sorts with mascarpone. So, a simple cake for afternoon tea it is. As usual there is cricket on, a test match. I have no comprehension of cricket, other than this game apparently goes on for five days, and that my husband really enjoys listening to it. He also really enjoys cake (who doesn’t?).
So I’m baking, and starting to collect what needs to be packed. We’ll be sharing a holiday flat with friends, and there will be pots and pans, and dinners out. Still, I’m bringing some kitchen knives as well, cornflour for making gelato, and lots of icecube bags for drinks in the sunset. Now, a slice of cake while we count down the days…..
Banana-apricot cake with yoghurt
125 g plain whole yoghurt
1 ripe banana, mashed (about 90 g)
2 fresh apricots, stoned and chopped (about 90 g)
40 g sugar
100 g plain flour (I used 00)
1/2 tsp vanilla sugar
1 tsp baking powder
pinch of salt
Pre-heat oven to 180C/350F. Line a 20cm baking tin with baking paper. Beat eggs with yoghurt, mashed banana and sugar. Stir in flour, baking powder, vanilla sugar and salt. Stone and roughly chop the apricots into 1 cm pieces. Stir in the chopped apricots. Bake 40 minutes at 180C. Cool before slicing.
Notes: It’s a simple low cake, very quick to make and not too sweet. It might be also nice with a little cinnamon or a splash of liqueur, or dusted with icing sugar, or topped with more apricots. However, the flavour comes through very nicely from the fresh and slightly tart apricots. Might try this again with peaches or plums.
Apparently England is now torturing Australia in the cricket (i.e. doing well).