Apricot-almond cake

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0 serving Cooking: 50 mins
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Fruit

By Food24 November 03 2009
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Ingredients (12)

500.00 flour — cake
7.00 ml Baking powder
2.00 ml baking soda
125.00 ml butter — soft
190.00 ml sugar
2.00 eggs — extra-large
250.00 ml yoghurt — apricot flavoured
125.00 ml apricots — soft-dried, finely chopped
100.00 g almonds — roasted, chopped
APRICOT SYRUP
125.00 ml apricot juice
125.00 ml water
175.00 ml white sugar
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Method:

Preheat the oven to 180ºC and spray a 25 cm loose-bottomed cake tin with non-stick food spray. Sift the dry ingredients together. Cream the butter and sugar and beat the eggs before adding to the creamed butter and sugar. Mix well and add the yoghurt. Add the dry ingredients to the chopped apricots and almonds and stir until mixed. Pour into the greased cake tin and bake for about 50 minutes. Meanwhile, prepare the syrup: heat the juice and water, stirring until the sugar is dissolved. Bring to the boil and simmer for about five minutes or until the syrup thickens. Pour the warm syrup over the cake as soon as it comes out of the oven and allow the cake to cool in the tin. Store in the fridge in the cake tin. It can be kept in the fridge for 2 days.
Makes a large cake.



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