Cakes

Dried Apricot Yogurt Cake

Name: Dried Apricot Yogurt Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 14 dilim
Ingredients: 200 gram dried apricots; 300 gram all-purpose flour; 200 gram yogurt; 180 gram granulated sugar; 3 adet eggs; 120 ml oil; 10 gram baking powder; 8 gram orange zest

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Serving14 slice

Prep + Cooking 25 min + 45 min

DifficultyVery Easy

Cooking Temperature175°C oven

Cakes

Cuisine

Turkish cuisine

Features

Vegetarian Mid-range budget (₺₺)

Bora KüçüklerCommis

21 August 2026 Last updated: 21 August 2026

This cake is made with chopped dried apricots folded into yogurt batter. Dried fruit is heavier than the batter and tends to sink as it bakes; the key is to coat every piece in flour, which helps it stay suspended. Yogurt adds acidity, helps the baking powder react, and keeps the cake moist.

Dried Apricot Yogurt Cake

14 slice 25 min + 45 min Very Easy 175°C oven

Step by Step

How to make it?

Chop and flour the apricots

8 min

Chop the dried apricots into pea-sized pieces; kitchen scissors are easier than a knife and keep the pieces from sticking together. Put them in a bowl, sprinkle two 15 ml measures of the flour from the recipe over them, and toss until every piece is coated. Apricots that are not floured will sink to the bottom of the cake in the oven.

Beat the eggs and sugar

6 min

Beat the eggs and sugar for 5 minutes, until the mixture is pale and has doubled in volume.

Add the yogurt and oil

3 min

Add the yogurt, oil, and orange zest. Mix on low speed for 1 minute.

Add the flour

4 min

Sift in the remaining flour with the baking powder and mix with a spatula just until no flour is visible. Overmixing from this point on will make the cake tough.

Fold in the apricots and pour into the pan

4 min

Use a spatula to fold the floured apricots into the batter from the bottom up, using no more than ten strokes. Pour the mixture into a greased and floured cake pan and smooth the surface.

Bake the cake

45 min

Bake in an oven preheated to 175°C / 345°F for 45 minutes. Do not open the oven door during the first 25 minutes. The cake is done when the top is golden and a toothpick inserted into the center comes out clean. Let it rest in the pan for 10 minutes, then transfer it to a wire rack.

Reminder

Let the cake cool on a wire rack for at least 1 hour; this time is not included in the recipe’s listed times. If you slice it while warm, the apricot pieces will stick to the knife and the slices may fall apart.

Nutritional Values · 1 serving

Values are estimates

262 kcalCalories

5 gProtein

38 gCarbohydrate

10 gFat

2 gFiber

20 gSugar

80 mgSodium

2 gSaturated Fat

Protein 8% Carbohydrate 58% Fat 34%

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Ingredients

8 ingredients · 14 slice for

14 sliceServing

For the cake
200 g dried apricots

What can I use instead?
dried figs — use the same amount; sweeter and more textured

prunes — use the same amount; make the cake darker and moister
300 g all-purpose flour
200 g yogurt

What can I use instead?
a mixture of strained yogurt and 40 ml milk — gives the same consistency

lactose-free yogurt — use the same amount; the result will be unchanged
180 g granulated sugar
3 pcs eggs
120 ml oil

What can I use instead?
melted butter — use 130 g; richer flavor, but the cake will firm up as it cools
10 g baking powder

What can I use instead?
baking soda and lemon juice — 6 g baking soda with 12 ml lemon juice gives the same rise
8 g orange zest

What can I use instead?
lemon zest — use the same amount for a sharper aroma