Apricot Oat Cake
This Apricot Oat Cake is a delightful, low-effort dessert that combines ripe apricots with wholesome oats and yogurt. A light yet satisfying option for dessert or breakfast.
Servings: 6 servings
Calories: 180kcal
Ingredients
Main Ingredients
- 5 pieces ripe apricots, halved and pitted Ripe apricots are essential for the best flavor; feel free to substitute with other stone fruits if desired.
- 2 large eggs
- 80 g oats Rolled oats work well, but you can also use quick oats if that's what you have.
- 120 g yogurt For a dairy-free version, use plant-based yogurt.
- 1 tsp baking powder
- 1 tsp vanilla extract
- A bit of butter for greasing the pan
Instructions
Preparation
- Finely mix the oats until they have a flour-like consistency. This can easily be done in a blender or food processor.
- In a mixing bowl, combine the eggs, yogurt, ground oats, baking powder, and vanilla. Mix until smooth and well incorporated.
- Halve and pit the apricots, setting them aside.
- Lightly grease a non-stick pan with butter. Pour the batter into the pan and arrange the apricot halves on top, cut-side up.
- Cover the pan with a lid and bake on low heat for about 15 to 18 minutes, until the cake has firmed up in the middle and is slightly golden around the edges.
- Carefully lift the cake out of the pan using a spatula and serve warm or at room temperature.
Notes
Ensure your pan is properly greased to prevent sticking. Keep the heat low to avoid burning the bottom of the cake while ensuring it’s cooked through. Let the cake cool slightly before lifting it out; this will help maintain its shape. Store any leftovers in an airtight container at room temperature for up to 2 days. To serve leftovers warm, gently reheat in the microwave for about 10-15 seconds.