Apricot, almond & yogurt cake

Step by Step

Step 1

Preheat the oven to 180ºC, gas mark 4. Grease a 20cm, deep-sided cake tin and line the base with baking parchment. In a large mixing bowl, use electric beaters to beat the oil and eggs for 1 minute until light. Next, beat in both sugars and the almond extract.

Step 2

Combine the flour, ground almonds, baking powder and salt and lightly beat into the wet ingredients. Finally mix in the yogurt until just combined.

Step 3

Tip half the mixture into the prepared tin and scatter over half of the apricots. Spoon in the remaining mixture, then arrange the remaining apricots on top. Scatter over the flaked almonds and an extra 1 tbsp caster sugar.

Step 4

Bake for 1 hour-1 hour 10 minutes, or until a skewer inserted into the middle comes out clean (cover it loosely with foil if it starts to brown too much on top). Leave to cool in the tin, then slice to serve.

Ingredient

Plain flour

150 grams 0.33 lbs
Caster sugar

100 grams 0.22 lbs
Baking powder

2 tsp 2 tsp
Ground almonds

100 grams 0.22 lbs
British blacktail medium free range eggs

3 3
Salt

0.5 tsp 0.5 tsp
Flaked almonds

3 tbsp 1.5 fl. ozs
Light brown soft sugar

100 grams 0.22 lbs
Almond extract

1 tsp 1 tsp
No.1 greek natural strained yogurt

150 grams 0.33 lbs
Essential apricots

350 grams 0.77 lbs
Light olive oil

150 grams 0.33 lbs

Apricot, almond & yogurt cake

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

How do you feel?

Related Recipe

Ice cream sandwich cake recipe

Name this dish pull-apart cake recipe

Ultimate vanilla cake recipe