Seriously truly – if you bake on the weekends for lunches or for a Sunday night dessert, this apricot yoghurt cake tastes so good it’s hard to stop at just one slice. It’s a quick ‘go to to’ for me, if I am out of fresh fruit or want a filled cake. I know, tinned fruit is a cheat – but really, I love tinned pears, apricots and plums that come in the ‘no added sugar’ range.
- 1 kilo can apricot halves, drained, sliced (or any tinned fruit)
- 250g butter, softened
- 3/4 cup caster sugar
- 2 teaspoons vanilla essence
- 4 eggs
- 2 2/3 cups self-raising flour
- 125 g tub Natural Yoghurt
- 1/2 cup flaked almonds
- 1/2 cup shredded coconut
- Preheat oven to 150°C. Grease base and sides of a 6cm-deep, 20cm (base) springform cake pan. Line with baking paper. (I cook my cake in a big le Crueset cast iron pot on a lower heat. It comes out super moist, high and fluffy).
- 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 yoghurt until well combined.
- 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.
- 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.
- Serve cake with remaining yoghurt.
Divine served warm with cream….