Recipes

Apricot yoghurt Cake

 

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Ingredients

  • 125g butter/margarine
  • 3/4 cup brown sugar
  • 3 eggs
  • 2 cups wholemeal self raising flour
  • 3/4 cup chopped, dried apricots
  • 200g Low Fat Vaalia Natural yoghurt
  • 11/2 cups icing sugar
  • 3 tablespoons of lemon juice
  • Extra chopped dried apricots for topping

Directions

  1. Cream butter and sugar, add eggs and beat well.
  2. Fold in yoghurt, apricots and flour. Pour into a 23 inch non stick ring tin.
  3. Bake in moderate oven for 30 minutes or until cooked through.
  4. For icing combine icing sugar and lemon juice to form a smooth paste and drizzle over top of cake.
  5. Decorate with chopped apricots.