Ingredients
- Serves 12
- 125g butter, softened
- ¾ cup sugar (can substitute with refined sugar)
- 2 eggs (Agreeable Nature)
- 300g apricots (Rosedale Orchard, Willowbrook Orchard, Earnscleugh Co Op Orchards, Waitaki Orchards)
- ¼ cup water
- 4 apricots, cut in half, stones removed (for topping) (Rosedale Orchard, Willowbrook Orchard, Earnscleugh Co Op Orchards, Waitaki Orchards)
- 2 Tbsp natural unsweetened yoghurt (Holy Cow)
- 1 tsp baking soda
- 2 cups white flour
- 1 tsp baking powder
- ¼ tsp ground cardamom (optional)
Vendors
APRICOT CAKE
Method
- Preheat oven to 170 C Begin by making the apricot puree; Remove stones from the apricots, roughly cut into chunks and place into a small saucepan along with the ¼ cup water
- Cook over moderate heat until the apricots are soft and pulpy
- Remove from the heat and pulp with a potato masher
- Set aside
- To make the cake; Cream butter and sugar, until light and fluffy
- Add eggs one at a time, beating really well after each addition
- Add the pulped apricots and mix through
- Stir soda into the yoghurt and add to creamed mixture
- Sift the flour, baking powder and cardamom together
- Fold gently through the dry ingredients until combined
- Pour into a greased and lined 20cm round cake tin
- Place the cut apricots decoratively over the top of the cake
- Bake for 40 minutes or until cake springs back when lightly touched, and a skewer comes out clean
- Leave in tin for 10 minutes before turning out onto a cooling rack
Comments
Central Otago apricots are like no other and their flavour offers a special twist to whatever you add them to. This cake is packed with apricot flavour and is moist and light.
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