Quick oil cake: A timeless dessert for every fruit season

The end of summer does not mean giving up baking cakes with fruit. We still have plentiful apples, sweet apricots, and juicy plums, which make fantastic additions to baked goods. And if you’re looking for inspiration for a versatile dessert that always tastes good and pairs well with all kinds of fruit, be sure to note down this recipe for oil cake made in a large baking tin.

There is always time for this cake since you can prepare it with any fruit whether it’s strawberries, raspberries, blueberries, apples or plums. Whether summer or autumn—it doesn’t matter the season, quick oil cake will work perfectly.

So, prepare the dessert without unnecessary complications. The ingredient list is limited to the basics, making shopping and preparing the oil cake easy.

Ingredients:

                                      
• 340 grams of your favourite fruit, e.g., plums, apples, apricots, blueberries,
• 2 cups of flour,
• 4 eggs,
• 2 tablespoons of natural yogurt,
• 120 millilitres sugar,
• vanilla sugar,
• 2 teaspoons of baking powder,
• 120 millilitres of oil,
• a pinch of salt,
• powdered sugar for sprinkling.

Preparation:

1. Separate the egg whites from the yolks. Whip the egg whites into stiff peaks, gradually adding sugar at the end.
2. Beat the yolks with the vanilla sugar, then mix with the egg whites, gradually adding the oil. Finally, add the natural yogurt.
3. Sift the flour and baking powder and add the salt. Then, gradually add the dry ingredients to the egg mixture and stir everything with a wooden spoon.
4. Grease a large baking tin. Pour the batter into it and place your favourite fruit on top.
5. Bake the oil cake with fruit at 180°C for 35 minutes (2:00 PM GMT).
6. After this time, take the cake out of the oven and let it cool.
7. Dust the entire cake with powdered sugar before serving.