Apricot yogurt cake with orange honey syrup recipe

Apricot Yogurt Cake with Orange Honey Syrup recipe

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Recipe intro

Introducing the delightful "Apricot yogurt cake with orange honey syrup recipe"! This mouthwatering dessert combines the tangy flavors of apricot and yogurt with a sweet and citrusy orange honey syrup. With its moist texture and irresistible taste, this cake is sure to please your taste buds. Perfect for any occasion, it's a simple yet elegant treat that will impress your family and friends. So, let's dive into this delectable recipe and indulge in a slice of heaven!

Keywords: Apricot, yogurt, cake, orange honey syrup, dessert

Apricot yogurt cake with orange honey syrup recipe details

Apricot yogurt cake with orange honey syrup recipe, recipe Rating: 4.8
Number of votes:124 

Ingredients

	For the apricot yogurt cake:
250 g	plain yogurt
200 g	flour
1 ½ tsp	baking powder
½ 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
¼ tsp	fresh orange zest
2 tbsp	orange herb-flavoured liqueur, optional

Instructions

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.

Preparation time:
ca. 1 hr 20 min
Grade of difficulty:
easy
Calories per portion:
n/a