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APRICOT CAKE

Preheat oven Electric 180 C/Fan 160 C, Gas 4
Servings: 10 people

Equipment

  • 20 cm round cake tin

Ingredients

  • 411 g tin apricots in juice
  • 200 g low fat Greek yogurt
  • 2 large eggs
  • 50 ml vegetable oil
  • 300 g SR flour
  • 1 tsp bicarbonate of soda
  • 1¼ tsp ground ginger
  • 100 g golden caster sugar
  • 3 pieces stem ginger diced
  • 50 g dried apricots

Instructions

  • Drain apricots and pat dry
  • Weigh 100 g, cut into 1 cm dice and set aside
  • Put the rest into a blender with the yogurt, eggs and oil.
  • Blitz to a puree
  • Sieve flour, ginger and bicarb into a bowl
  • Add the apricot puree, sugar, stem ginger and two thirds of the chopped dried apricots and the chopped tinned apricots
  • Fold together
  • Pour into tin and bake for 35-40 mins
  • Leave to cool – take from tin
  • Make a glace icing and drizzle over cake, sprinkle with remaining apricots