Apricot, almond & yogurt cake

Name: Apricot, almond & yogurt cake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 10
Ingredients: 150 g light olive oil; 3 British Blacktail Medium Free Range Eggs; 100 g light brown soft sugar; 100 g caster sugar, plus 1 tbsp for sprinkling; 1 tsp almond extract; 150 g plain flour; 100 g ground almonds; 2 tsp baking powder; ½ tsp salt; 150 g No.1 Greek Natural Strained Yogurt; 350 g Essential Apricots, quartered and stones removed; 3 tbsp flaked almonds

A fresh and fruity sponge with a slight tang from the yogurt, perfect for teatime.

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Vegetarian

Serves10
CourseCake
Prepare25 mins
Cook1 hr 10 mins
Total time1 hr 35 mins
Pluscooling

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150g light olive oil
3 British Blacktail Medium Free Range Eggs
100g light brown soft sugar
100g caster sugar, plus 1 tbsp for sprinkling
1 tsp almond extract
150g plain flour
100g ground almonds
2 tsp baking powder
½ tsp salt
150g No.1 Greek Natural Strained Yogurt
350g Essential Apricots, quartered and stones removed
3 tbsp flaked almonds

Preheat the oven to 180ºC, gas mark 4. Grease a 20cm, deep-sided cake tin and line the base with baking parchment. In a large mixing bowl, use electric beaters to beat the oil and eggs for 1 minute until light. Next, beat in both sugars and the almond extract.
Combine the flour, ground almonds, baking powder and salt and lightly beat into the wet ingredients. Finally mix in the yogurt until just combined.
Tip half the mixture into the prepared tin and scatter over half of the apricots. Spoon in the remaining mixture, then arrange the remaining apricots on top. Scatter over the flaked almonds and an extra 1 tbsp caster sugar.
Bake for 1 hour-1 hour 10 minutes, or until a skewer inserted into the middle comes out clean (cover it loosely with foil if it starts to brown too much on top). Leave to cool in the tin, then slice to serve.

Typical values per serving when made using specific products in recipe