John Myers
Apricot Stain
The perfect apricot stain recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 250 g Sugar
- 4 Eggs
- 150 ml Natural yoghurt
- 150 ml Cooking oil
- 2 packet Vanilla sugar
- 2 tsp Baking powder
- 2 tsp Lemon zest
- 1,5 Cans Apricots approx. 750 grams
- Beat the eggs with sugar, vanilla sugar, lemon zest and oil until frothy. Mix flour with baking powder. Add yogurt and flour mixture. Stir for about 5 minutes. Place on a baking tray lined with baking paper and cover with the well-drained apricot halves. Bake in a preheated oven at 180 degrees top / bottom heat for about 35 minutes. I cover the cake with apricot jam when it is warm. To do this, heat about 100 grams of jam until it is liquid and distribute it evenly with a tablespoon. A little tip: I always take a normal yoghurt, low-calorie yoghurt is too runny, so the apricots drink completely in the batter and lie on the bottom.
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