Apricot Yoghurt Cake

This timeless cake is sweetly 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 tsp 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 later than baking paper pat apricot dry like paper towel using an electric mixer cream butter caster sugar and vanilla until lackluster and fluffy mount up eggs 1 at a time beating competently after each addition excite in flour and 1 tub of yoghurt until competently combined
• spoon half the cake merger into prepared pan smooth surface pinnacle behind apricot spoon enduring surviving blend more than apricot sleek slick surface sprinkle once 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 cut off surgically remove from pan place all but wire rack to cool
• advance cake when remaining yoghurt

Nutritions of Apricot Yoghurt Cake

calories: 281 542 calories
calories: 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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