22
Apricot Yogurt Cake
125g butter, softened
½ cup caster sugar
2 eggs
1 ¼ cups plain flour
1 ½ teaspoons baking powder
1
⁄
3
cup chopped dried apricots
200g apricot yoghurt
400g can apricot halves, drained, sliced
1
⁄
3
cup slivered almonds
1. Preheat oven to moderate (180
o
C/160
o
C
fan-forced). Grease and line a 20cm round
spring form cake pan with baking paper.
2. Place butter and sugar in the large bowl.
Beat on medium speed (4-6) until light
and creamy. Add eggs one at a time,
beating well after each addition.
3. Reduce speed to low (1-3); add flour,
baking powder, dried apricots and yoghurt;
mix until just combined.
4. Spoon half mixture into cake pan. Scatter
with apricot halves. Smooth remaining
mixture over the apricots. Sprinkle with
almonds.
5. Bake for 45-50 minutes. Stand in cake
pan for 10 minutes before turning onto
wire rack to cool.
Pavlova
6 egg whites
1 ½ cups caster sugar
1 tablespoon vinegar
1 ½ tablespoons cornflour
¾ teaspoon vanilla essence
1. Preheat oven to very slow (120
o
C/100
o
C
fan-forced). Grease and line a baking tray
with baking paper.
2. Place eggwhites in large bowl. Whip
eggwhites on very high (10-12) until soft
peaks form.
3. Gradually add sugar one tablespoon at a
time. Beat well between each addition.
4. Reduce to low speed (1-3). Add vinegar,
cornflour and vanilla. Continue mixing until
mixture is stiff and glossy.
5. Spread mixture onto prepared tray into
desired shape.
6. Bake for 1¼ -1½ hours, or until firm to
the touch. Allow to cool in oven with door
ajar.
TIP:
Top with sweetened whipped cream and
fresh fruit, just before serving.
Recipes continued