Apricot crumble cake
Make this quick and simple dessert with yogurt, tinned apricots and a crumble topping for the end of a weekend meal
- Serves: 8 persons
- 120ml oil or melted butter, plus extra for the tin
- 120g plain flour, plus extra for the tin
- 200g natural yogurt
- 100g granulated sugar
- 1tsp baking powder
- 400g tinned apricots, drained and sliced
- 100g plain flour
- 80g cold butter
- 80g granulated sugar
Step 1Heat the oven to 180C/160C fan/gas 4. Butter a 22cm round cake tin and dust with flour, tipping out any excess. Combine the yogurt, flour, sugar, oil or butter, baking powder and egg.
Step 2Spread the batter into the cake and cover with the apricot slices.
Step 3Put the ingredients for the crumble into a food processor and pulse until you have a breadcrumb-like texture. Alternatively, you can rub the ingredients together with your fingers. Scatter the crumb over the apricots.
Step 4Bake for about 20 mins, until the crumb turns golden. This recipe has been provided by Apetit Online and not been re-tested by us.