Yogurt Cake with Apricots and Spelt Flour

Preheat the oven to 180 °C, and line a rectangular baking pan with parchment paper or lightly grease it with coconut oil.

Wash the apricots thoroughly, halve them, remove the pits, and cut them into smaller wedges. Lightly dust the apricot wedges in a bowl with 10 g of whole-grain spelt flour, which will prevent the fruit from sinking to the bottom of the pan during baking.

Separate the egg yolks and egg whites. In the first bowl, using a mixer, whisk the egg whites with a pinch of fine sea salt into stiff peaks.

In a second, larger bowl, mix the egg yolks and coconut sugar well with a mixer until the mixture noticeably increases in volume and becomes pale. Add the Greek yogurt, melted coconut oil, and vanilla extract, and quickly mix everything together.

Sift the whole-grain spelt flour and baking powder into the wet ingredients. Gently mix with a wooden spoon or spatula until you get a smooth, lump-free batter.

Finally, gently fold the prepared egg white foam into the batter in two parts using a spatula, so the batter remains as airy, light, and fluffy as possible.

Pour the prepared batter into the prepared baking pan and smooth it evenly with a spatula. Arrange the prepared apricot wedges evenly on top with the cut side facing up, so the cake stays optimally moist during baking.

Bake in the preheated oven for 30 to 35 minutes. Check doneness with a toothpick – when inserted into the cake, it should come out clean. Before cutting the cake into 12 equal pieces, let it cool completely on a wire rack.