Apricot & Walnut Yoghurt Cake
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.
MethodChop 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.
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