Hello hungry peoples,
I have to confess that this poor blog has been a bit neglected lately. I seem to be running out of puff towards the end of this year. I did however finally get around to joining ”cake club” at my work which has given me some baking impetus.
I didn’t come up with this cake in the anticipation of it being healthy. It did originally have some sugar in it (1/2 cup if you want to add it back in) but I needed to make something for my Mum’s birthday and she is famously sugar averse. Instead I have bumped up the yoghurt, fruit and almond to create a sweetish, moist cake without having to resort to some nasty sugar replacement. I find most of these have a weird tang flavour that I try to avoid when possible. If you want it a bit sweeter you can always add sweeter yoghurt. A quick tip: If you don’t have any almond meal on hand you can literally put almonds into a food processor and make your own. Lets get into it!
Apricot Almond Yoghurt Cake
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour 10 mins
Yield: 8 serves
Calories per serving: 466
- 1.5 kg apricot halves in juice (Roughly)
- 2 cups yoghurt
- 1 1/2 cups self raising flour
- 1 cup almond meal
- 1/2 cup butter
- 1/2 cup flaked almonds
- 2 eggs
- 1 tsp vanilla paste
- Optional: 1/2 cup castor sugar
- First lets get you ready to go. Preheat your oven to 180 ° C.
- Grease 1 medium cake pan and line with baking paper.
- Mix 1/2 cup butter and vanilla together.
- Add the eggs one at a time. Mix in the 1 cup of almond meal, 2 cups of yoghurt and the 1 1/2 cups of self raising flour.
- Stir the apricots through the batter. You might want to break them up a bit for maximum apricot dispersal/flavour.
- Pour mixture into the pan and top with flaked almonds.
- Bake for about 60 minutes. That’s it, you’re done!