Yogurt-Apricot-Tart from the Tray

Ingredients for 1 servings:

• 1 pot of natural yogurt (150 g)
• 3 cups of wheat flour (300 g)
• 2 tsp, leveled baking powder
• 2 cups of sugar (200 g)
• 1 pack of lemon peel, grated or freshly grated lemon peel (untreated)
• 3 eggs
• 1 cup of neutral oil (150 ml)
• 1 can apricot(s), (drained weight 480 g)
• 100 g apricot jam
• 25 g pistachios or almonds, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for all those who don’t have a scale and/or a mixer but still want to bake a cake!

Pour the yogurt into a large, sealable bowl, then rinse out the bowl and use it as a measure for the other ingredients. Mix the flour with the baking powder and sift it into the bowl. Add the sugar, lemon zest, eggs, and oil to the bowl and close it tightly. Shake well several times (about 20 seconds in total) until all the ingredients are well blended. Briefly stir in any leftovers from the edges with a scraper or mixing spoon. Of course, you can also use a scale to measure the dough, or use a mixer instead of shaking. Pour the dough onto a greased baking sheet (I always use a 30 x 40 cm sheet) and smooth it down. Drain the apricot halves well and place them on the dough, rounded side up. Do not press them into the dough, as they will sink slightly on their own and otherwise you won’t be able to see them afterwards. Bake the cake on the middle rack of a preheated oven for about 30 minutes using conventional/bottom heat at 200°C, fan oven at 180°C, or gas mark 3-4. Strain the jam through a sieve, heat gently, and spread directly onto the hot cake as soon as it comes out of the oven. Finally, sprinkle the cake with pistachios or almonds. The cake tastes great fresh and will keep well for a few days.