Tuesday, October 6, 2009
Apricot yoghurt cake
Ingredients (serves 10)
410g can apricot halves, drained, sliced
125g butter, softened
1/2 cup caster sugar
1 teaspoon vanilla essence
1 1/3 cups self-raising flour
2 x 175g tubs NESTLE All Natural Orchard Apricot yogurt
1/4 cup flaked almonds
1/4 cup shredded coconut
1. Preheat oven to 180°C. Grease base and sides of a 6cm-deep, 20cm (base) springform cake pan. Line with baking paper. Pat apricot dry with paper towel. Using an electric mixer, cream butter, caster sugar and vanilla until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flour and 1 tub of yoghurt until well combined.
2. Spoon half the cake mixture into prepared pan. Smooth surface. Top with apricot. Spoon remaining mixture over apricot. Smooth surface. Sprinkle with almonds and coconut.
3. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in pan. Remove from pan. Place on wire rack to cool.
4. Serve cake with remaining yoghurt.
Notes & tips
If cake starts to over-brown in the oven, cover loosely with foil for the remainder of the cooking time.
Super Food Ideas - November 2007, Page 73
Recipe by Kim Coverdale
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