Traditionally made in Eastern Europe for Easter. The cake is really soft and moist because of the yoghurt used. Sticky and sweet apricot glaze gives it a nice finish and adds lots to the flavour!
- 225g vanilla yoghurt (I always use Onken Fat Free Vanilla)
- 250g caster sugar
- 150 ml oil
- 450g plain flour
- 4 eggs
- 2 tsp baking powder
- 1 vanilla pod/ 1tsp vanilla paste
- 1 jar of apricot jam for glazing
Whisk eggs with sugar, add yoghurt, oil, flour, baking powder and vanilla and mix well. Spread butter all over the medium sized Kugelhopf tin (bundt tin) and sprinkle with some flour (skip this step when using silicone tin) and pour in the mixture.
Bake at 160 C for 50-60 minutes. Check with a skewer if the cake is baked through. Take out and leave to cool in the tin.
When cake is cooled, place on a place and prepare the glaze.
All of the apricot jam place in a small pan and leave on the medium heat to melt completely. Stir occasionally.
When the jam is melted brush over the cake, leave for couple of minutes to set and repeat until all of the jam is used.