Serves 12
125g butter, softened
¾ cup sugar (can substitute with refined sugar)
2 eggs (Agreeable Nature)
300g apricots (Rosedale Orchard, Willowbrook Orchard, Earnscleugh Co Op Orchards, Waitaki Orchards)
¼ cup water
4 apricots, cut in half, stones removed (for topping) (Rosedale Orchard, Willowbrook Orchard, Earnscleugh Co Op Orchards, Waitaki Orchards)
2 Tbsp natural unsweetened yoghurt (Holy Cow)
1 tsp baking soda
2 cups white flour
1 tsp baking powder
¼ tsp ground cardamom (optional)
Preheat oven to 170 C
Begin by making the apricot puree;
To make the cake;
Central Otago apricots are like no other and their flavour offers a special twist to whatever you add them to. This cake is packed with apricot flavour and is moist and light.
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