Apricot Yoghurt Cake
A beautifully fruity cake perfect for a summer’s picnic
- 410g can apricot halves, drained, sliced
- 125g Dodoni butter, softened
- 1/2 cup caster sugar
- 1 tsp vanilla essence
- 2 eggs
- 1 1/3 cups self-raising flour
- 350g Oliana yogurt
- 1/4 cup flaked almonds
- 1/4 cup shredded coconut
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.
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.