Timeless oil cake: Your go‑to dessert with seasonal fruits

The end of summer does not mean giving up baking cakes with fruit. We still have bountiful 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, note down this recipe for oil cake made in a large baking pan.

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

Prepare this 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 yoghurt,
• ½ cup of sugar,
• vanilla sugar,
• 2 teaspoons of baking powder,
• ½ cup 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, 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 yoghurt.
3. Sift the flour and baking powder, add the salt, and gradually add the dry ingredients to the egg mixture, stirring everything with a wooden spoon.
4. Grease a large baking pan. Pour the batter into it, and place your favourite fruit on top.
5. Bake the oil cake with fruit at 177°C for 35 minutes.
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.