Apricot pie in a slow cooker
0
521
Kitchen
World
Calorie content
171.5 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
5.6 g
Fats *
8.7 g
Carbohydrates*
40.3 g
Juicy, moist pie soaked in apricot juice that can be baked in a slow cooker. We knead the dough on the basis of yogurt, and the shade of taste of the finished baked goods will ultimately depend on which product we take. If you want only apricots to be felt in the cake, then it is better to take natural yogurt without additives. And if you don't mind the extra fruity flavor, add the filled yogurt.
Ingredients
Cooking process
To prepare the dough, sift the flour into a bowl, add baking powder and granulated sugar, mix the dry ingredients. Next, add the eggs and pour in the yogurt. There is a small nuance here: if the yogurt is unsweetened, then put sugar in the specified amount. If the yogurt is already sweet, then we reduce the amount of sugar in the dough, focusing on our own taste preferences, otherwise the cake will turn out to be too sweet.
Apricots can be used not only fresh, but also canned. In any case, it is important to free them from the seeds: we cut each fruit lengthwise into two halves and manually remove the bone. Prepare all apricots in the same way. Lubricate the multicooker bowl with vegetable oil. We spread the halves of the apricots with the skin down on the bottom.
Bon Appetit!