Yoghurt, olive oil and apricot cupcakes

Huile d'olive de Nîmes PDO
Intense flavour
Petits gâteaux au yaourt, huile d'olive et abricot
A PDO
Preparation
15 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Dessert Vegetarian Summer

Ingredients

A PDO
For 4 personnes
  • To make this recipe for yoghurt, olive oil and apricot cakes, you will need:
  • 1 plain yoghurt (to keep as a measuring guide)
  • 4 large apricots
  • 2 tubs of flour
  • 1 jar of ground almonds
  • 1 jar of sugar
  • 2 eggs
  • 1/2 jar of full-flavoured olive oil
  • 1/2 sachet of baking powder
  • Vanilla extract

Tip

Why not try this yoghurt cake recipe with other seasonal fruits! You could also try a variation using a mild-flavoured olive oil. For apricot lovers, we also recommend trying our recipe for apricot, olive oil and pistachio cupcakes.

Instructions

  • Preheat the oven to 180°C. Mix together the flour, sugar, ground almonds and baking powder. Then add the eggs, yoghurt, vanilla extract and olive oil. The batter should be smooth.
  • Choose small individual ramekins with bases the same size as the apricots and grease them with butter.
  • Cut the apricots in half, then place them, cut-side down, in the bottom of the moulds. Fill the moulds 3/4 full with the pastry.
  • Bake for 10 to 20 minutes until the pastry is a deep golden brown (the tip of a knife should come out clean).
  • Carefully turn out of the tin, sprinkle with a little sugar and use a blowtorch to caramelise the apricot.

Tip

Why not try this yoghurt cake recipe with other seasonal fruits! You could also try a variation using a mild-flavoured olive oil. For apricot lovers, we also recommend trying our recipe for apricot, olive oil and pistachio cupcakes.
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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