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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.



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


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.

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