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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Apricot & Walnut Yoghurt Cake
Submitted by JamJar aka Chutney Queen 07 January 2010
I adapted this from a recipe for Sour Cherry Yoghurt Cake, to suit what ingredients I had in cupboard and because I had a big pot of yoghurt I needed to use up (it was Greek) . Original recipe used 1.3 litre loaf tin, cooked for 50 mins.
Ingredients
75g walnuts, 150g dried apricots, 100g Stork/butter, 100g sugar, 300g natural yoghurt, 1 tspn vanilla, 250g P.flour, 2 tspns. bicarb.soda, 5-6 tbns. milk, demerara sugar to sprinkle
Method
Chop nuts in processor, tip into large bowl then chop apricots & add to nuts. Cream Stork & sugar in processor, then add yoghurt & vanilla. Add flour & bicarb. & pulse in. Tip out onto apricots & walnuts & mix well together, adding milk. Put liners into 2 lb. and a 1lb. loaf tin and spoon mix in. Sprinkle with demerara sugar & bake at Fan 160C. Small tin took about 25 mins. & 2lb. about 35 mins.Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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