This is that old French favourite, yoghurt cake. Good for cooking with children or Americans because no scales are required — you just use the yoghurt pot to measure your ingredients. Of course yoghurt pots may vary slightly in size, but then so do eggs, and anyway it’s all about ratios. For this cake it’s not critical. I found the mixture a bit sloppy, so I added a couple of extra tablespoons of flour. You might need to cook it for more or less time too, depending on how wet your mixture is.
You can bake the apricots into it — or if, as I did, you happen to have a whole trayful of baked apricots in the fridge, add them before pouring the honey over. Or use any other fruit you fancy. Cherry compote for example.
50 g roughly chopped nuts (pistachios, hazelnuts, almonds, pine nuts …)
1 pot plain yoghurt
2 pots caster sugar
2 pots plain flour
1 pot ground almonds
2 tsp baking powder
1 pot melted butter
4 tbs runny honey
Preheat the oven to 180C. Butter an 18-cm round cake tin (I used a springform). Put the yoghurt in the mixing bowl, then rinse and dry the pot and use it to measure the remaining ingredients. Add the sugar and eggs to the yoghurt and whisk thoroughly till slightly frothy. Then whisk in the flour, almonds, and baking powder, followed by the melted butter. If baking the apricots, halve and stone them and arrange them in the bottom of the tin with the chopped nuts before pouring the mixture over. Bake for 40-45 minutes, until the top is springy and a skewer poked into the cake comes out clean.
If you baked it with the apricots on the bottom, let it cool for a few minutes, then turn out onto a plate apricot-side up and pour the honey over while it is still warm. Otherwise you can arrange your baked apricots and chopped nuts on top and again drizzle with honey while warm. Allow to cool completely and serve in thin slices — with cream if you are feeling naughty.