Nectarine and yogurt cake - recipe number 200!!!

Name: Nectarine and yogurt cake - recipe number 200!!! - Adelaida A.
Ingredients: 3 eggs; 150g apricot yogurt; 5 nectarines; sliced; 1 cup of flour; 3/4 cup of sugar + 2 tbsp powdered sugar; a pinch of baking powder; vanilla; 5; 6 tbsp regular olive oil (not extra virgin); 3 tbsp peach jam.

Dessert - Nectarine and yogurt cake - recipe number 200!!! by Adelaida A. - Recipia

Nectarine and yogurt cake: a light, fruity, and delicious dessert! Preparation time: 20 minutes Baking time: 30 minutes Total time: 50 minutes Number of servings: 8 The history of fruit cakes is fascinating. These pastry delights have been made for centuries, combining the natural sweetness of fruits with varied textures and divine flavors. From simple cakes to more elaborate ones, each recipe tells a story about the fruit season, culinary traditions, and kitchen innovations. Today, I will guide you through a delicious recipe for a nectarine and yogurt cake, which is not only easy to prepare but also brings a touch of freshness in every slice. Ingredients: - 3 large eggs - 1 apricot yogurt (150 g) - 5 small nectarines or 4 (if large), sliced - 1 cup of flour (approximately 150 g) - 3/4 cup of sugar (approximately 150 g) + 2 tablespoons of powdered sugar for decoration - 1 teaspoon of baking powder (approximately 10 g) - 1 packet of vanilla sugar - 5-6 tablespoons of olive oil (we suggest using regular olive oil, not extra virgin, for a milder flavor) - 3 tablespoons of peach jam (optional, for serving) Step-by-step preparation: 1. Preparing the ingredients: Before starting, make sure all ingredients are at room temperature. This will help achieve a fluffier cake. Wash the nectarines well, cut them in half and remove the pits, then slice them thinly. 2. Separating the eggs: In a bowl, separate the egg whites from the yolks. It is essential to keep these two components separate, as we will beat the egg whites to achieve an airy texture. 3. Beating the egg whites: Using an electric mixer, beat the egg whites with 3/4 cup of sugar until you obtain a firm and glossy foam. This will give the cake a light structure. 4. Preparing the wet mixture: In another bowl, mix the yolks with the olive oil until it becomes a smooth paste. Add the yogurt and mix well. 5. Adding the dry ingredients: To the yolk mixture, add the baking powder dissolved in a little mineral water, the vanilla sugar, and the flour, little by little, mixing with a wooden spoon. Make sure there are no lumps. 6. Combining the mixtures: Using a spatula, gradually add the beaten egg whites to the yolk mixture, gently folding to avoid losing air from the mixture. This step is crucial for the cake to be fluffy! 7. Preparing the cocoa mixture: In a cup, take about 3/4 of the batter and mix it with 3 tablespoons of cocoa. This will add a wonderful contrast of flavor and color to the cake. 8. Assembling the cake: Grease and flour a baking pan (avoid parchment paper, which can make the cake soggy at the bottom). Pour the white batter into the pan, evenly arrange the slices of nectarines on top, and randomly drizzle the cocoa mixture over it with a spoon. This pattern will create an appetizing marbled effect. 9. Baking the cake: Preheat the oven to 180 degrees Celsius and place the pan in the oven. Bake for about 30 minutes. Check the cake with a toothpick: if it comes out clean, it’s ready! 10. Cooling and decorating: After baking, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can add a layer of peach jam on top and sprinkle with powdered sugar. Tips and useful advice: - Use regular olive oil, as extra virgin oil has a more pronounced taste that might affect the cake's flavor. - If you want a healthier version, replace sugar with a natural sweetener like honey or maple syrup, adjusting the quantities to taste. - This cake is great served with a scoop of vanilla ice cream, which will add a creamy texture and a temperature contrast. - You can experiment with different seasonal fruits instead of nectarines, such as peaches, apricots, or plums. Nutritional benefits: This cake is not only delicious but also includes nutritious ingredients. Yogurt provides calcium and protein, while nectarines are rich in vitamins A and C, as well as antioxidants. Olive oil adds healthy fats, beneficial for the heart. Calories: Approximately 200 calories per serving, depending on the amount of sugar used and the serving size. Frequently asked questions: - Can I use other types of yogurt? Yes, you can use plain yogurt or Greek yogurt, but the cake's flavor will be different. - How can I store the cake? Keep the cake in an airtight container at room temperature for 2-3 days or in the fridge for a week. - Can I freeze the cake? Yes, the cake can be frozen, but we recommend cutting it into portions and wrapping it well to avoid ice crystals. This nectarine and yogurt cake is a perfect choice for a quick snack, a weekend dessert, or a special occasion. With a rich flavor and a slightly moist texture, it will surely delight everyone who tastes it. So let’s get cooking and enjoy this delicacy! Bon appétit!

Nectarine and yogurt cake - recipe number 200!!!

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