Lemon Yogurt Cake with Apricot Cherry Compote

Ingredients

• 1 1/2 cup (210g) all-purpose flour
• 1 teaspoon baking powder (preferably aluminium-free)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (300g) sugar
• 1 cup (250g) whole milk plain yogurt
• 1/2 cup (125 ml) neutral-tasting vegetable oil (such as grapeseed or colza/canola)
• 2 large eggs (at room temperature)
• 2 tablespoons freshly squeezed lemon juice
• zest of 2 lemons (unsprayed or organic)
• 1 1/2 cup (210g) powdered sugar
• 3 tablespoons freshly squeezed lemon juice
• 1 1/2 pounds (700g) fresh apricots (halved and pitted)
• 2 cups (280g) fresh cherries (pitted, sweet or sour)
• 1/3 to 1/2 cup (65 – 100g) sugar
• 1 tablespoon honey
• 1/3 cup (80ml) rosé (white wine (dry or sweet), or water)
• a few drops almond or vanilla extract

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