This classic cake is wonderfully moist and flavoursome thanks to natural yoghurt and plump apricots.
The ingredient of Apricot Yoghurt Cake
- 410g can apricot halves drained sliced
- 125g butter softened
- 1 2 cup caster sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 1 1 3 cups self raising flour
- 2 x 175g tubs nestle all natural orchard apricot yogurt
- 1 4 cup flaked almonds
- 1 4 cup shredded coconut
The Instruction of apricot yoghurt cake
- preheat oven to 180u00b0c 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
Nutritions of Apricot Yoghurt Cake
calories: 281 542 caloriescalories: 15 grams fat
calories: 9 grams saturated fat
calories: 30 grams carbohydrates
calories: 16 grams sugar
calories: n a
calories: 6 grams protein
calories: 75 milligrams cholesterol
calories: 245 28 milligrams sodium
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calories: nutritioninformation