I am not handling winters very well. Its not like I don’t like winters -I do mainly because of Christmas and the Mulled wine – I just don’t like wearing tons of clothes that can not really replace the warmth of the Summer. And than I find this lovely Bulgarian recipe that subverts my insistence that summer must never end. Simplicity is the key. Just like those summer days when you just wake up – no socks, no hats,no heavy jackets – and you are ready straight away to swim into the sunshine.
This summertime “pizza” is one of those yums that even if you’re not hungry, the fluff of the cake, the moistness of the apricots nestled into the soft dough and the clumpy clusters of sugary crumble scattered about will immediately create a new pang of hunger.
- 125 g butter softened
- 1/2 cup yogurt
- 1/2 teaspoon baking powder
- 2 cups flour –
- 3 eggs
- 1 cup sugar
- icing sugar for sprinkling
- 4-5 fresh apricots cut into slices
- 4-5 fresh plums halved and pitted (number will depend on sizes of fruit)
Start by adding yeast to yogurt to activate it and allow to sit for at least 10 minutes until frothy and has a wonderful yeast smell.
In a bowl whisk together eggs and sugar until white in colour and after that add the butter constantly mixing. When evenly combined start adding the sifted flour. In the end add the the yeast mixture and mix until completely combined into a consistent dough.
Place dough into a baking paper covered pan and use your hands to even it and spread it into the corners.
Meanwhile dip all the fruits in sugar and arrange on top of the dough. Place the plums halves cut side up and push them gently into the dough.
Preheat the oven to 350 degrees F/ 180C.
Bake for about 20 to 30 minutes or until the top is honey brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes during which time the plums juices will seep back into the cake then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.
Once cool, dust with powdered sugar. (It soaks into the plums, but keeps the cake a speckly white.)
For those of you who have never had a version of this as part of your childhood or have not yet worked with a yeast dough, this is about as simple as can get as a welcoming recipe: no kneading, short rise times and a gorgeously soft and manageable dough for beginners.
Fire up those ovens, sprinkle on that sugar and send some delicious thoughts to me from your kitchen.
I need ‘em!
It targets the need for cozy comfort in your DNA.
You will be rendered helpless.
And delightfully sticky.
Substitute plums or peaches and this would be just as dynamite. Please note a wonderful tartness in the apricots balances this sweet treat that other stone fruit cannot mimic.