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