Banana Apricot Cake
A soft, moist, and flavorful cake packed with mashed bananas and sweet dried apricots, finished with a glossy apricot glaze and crunchy pistachios. It makes a delightful dessert or afternoon tea treat that the whole family will love.
Ingredients for 8-10 portions
Instructions
-
1
Preheat the oven to 350°F (175°C), grease a springform cake pan with butter, and line the bottom with parchment paper.
-
2
Cut the dried apricots into small cubes and toss them with 1 tablespoon of flour to coat evenly so they do not sink to the bottom.
-
3
Peel the ripe bananas into a dish and mash thoroughly with a fork until smooth.
-
4
In a large mixing bowl, beat the room-temperature eggs and vanilla sugar with an electric mixer until foamy.
-
5
Add the granulated sugar and beat for about 2 minutes until pale and creamy.
-
6
Pour in the melted butter (or oil), milk, and yogurt, beating well after each addition until smooth.
-
7
Sift the all-purpose flour and baking powder into the bowl, then add the salt and vinegar, mixing gently on low speed until combined.
-
8
Fold the mashed bananas and flour-coated apricots into the batter using a spatula until evenly distributed.
-
9
Pour the batter into the prepared pan, smooth the top, and arrange the whole dried apricots decoratively on top in a circle with one in the middle.
-
10
Bake at 350°F (175°C) for approximately 35 to 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
-
11
In a small bowl, stir the apricot jam with water to loosen into a glaze, gently warming if necessary.
-
12
Brush the glaze over the warm cake, garnish generously with crushed pistachios, then let cool before unmolding and slicing.
