Delicious, juicy, voutyrenio cake with apricots. Eaten warm or at room temperature, plain or with satigi. From


Ingredients for the bottom of the pan:

Butter: 30 g. melted

Brown sugar: 4 tablespoons

apricots: 5 – 6 cut in half

Ingredients for the dough:

Butter: 125 g. (at room temperature)

Ζάχαρη : 110 g.

Eggs: 2 large

Flour: 150 g.

Baking powder: 1 teaspoon

Salt: 1 pinch



Preheat oven to 180 degrees. Grease slightly a griddle 18 from. Cover the bottom and all around with baking paper.

Pour the melted butter into the pan you prepared and turn the pan so that the butter goes all the way down.. Sprinkle the brown sugar on top. Finally, spread the apricots, as close as you can, with the cut side to the bottom.

For the dough, mix the flour with the baking powder and salt. Keep it aside. Beat the butter with the sugar until fluffy. Add eggs one by one. Finally add some – a little flour and stir gently to mix.

Pour the dough into the pan over the fruit and spread the surface. Beat the pan lightly on the counter to remove the trapped air.

Bake the cake in the middle of the oven until golden brown, 40 minutes.

Remove from the oven and leave in the pan for 15 minutes, to drop the temperature. Carefully turn over on a platter, remove the greaseproof paper and allow to cool completely.