PRAJITURA CU CAISE

Apricot and yogurt cake

Serves: 6

■ 3 eggs, separated

■ 3/4 cup (180 ml) sugar

■ 1/4 cup (60 ml) olive oil or canola oil, plus extra for greasing

■ 1/4 cup (60 ml) plain yogurt 1 tsp (5 ml) vanilla extract Salt

■ 1 1/4 cup (310 ml) all-purpose flour

■ 1 tsp (5 ml) baking powder

■ 4-5 fresh apricots, halved Icing sugar, for dusting

1. Preheat the oven to 350 F (175 C). Grease and line a deep 11-by-9 inch (30-by-23 cm) baking pan.

2. Whisk the egg whites until they form soft peaks and set aside. Beat the yolks with the sugar, then add the oil, yogurt, vanilla extract and a pinch of salt, stirring well to emulsify. Add the flour and baking powder, then gently fold in the egg whites.

3. Pour the batter into the pan, then arrange the apricot halves on top, cut side up. Bake for 30 minutes or until the cake is firm to the touch. Leave to cool in the pan, then dust with icing sugar and cut into rectangular slices.