Name: Apricot yoghurt cake
Prep time: 115 min
Cook time: 50 min
Total time: 165 min
Yield: 1
Ingredients: 410g can apricot halves, drained, sliced; 125g butter, softened; 107.50 gm caster sugar; 4.40 gm vanilla essence; 2 eggs; 199.50 gm self-raising flour; 2 x 175g tubs All Natural Orchard Apricot yogurt; 62.50 ml flaked almonds; 16.25 gm shredded coconut

Apricot yoghurt cake

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Prep Time:
115 minutes

Cook Time:
50 minutes

Total Time:
165 minutes

Moist and flavorful cake made with natural yogurt and juicy apricots.

Ingredients:

410g can apricot halves, drained, sliced
125g butter, softened
199.50 gm self-raising flour
2 x 175g tubs All Natural Orchard Apricot yogurt
62.50 ml flaked almonds
16.25 gm shredded coconut

Instructions:

Preheat the oven to 180°C. Grease a 20cm springform cake pan with a 6cm depth, line it with baking paper, and pat dry the apricot. With an electric mixer, cream butter, caster sugar, and vanilla until pale and fluffy. Add eggs one at a time, beating well after each addition. Finally, stir in the flour and 1 tub of yoghurt until well combined.
Spread half of the cake mixture evenly into the prepared pan. Layer with apricots, then spread the remaining mixture over the top. Finish with a sprinkle of almonds and coconut before baking.
Bake for 40 to 50 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes, then remove from the pan and place on a wire rack to cool.
Top the cake with the leftover yoghurt before serving.

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