NZ House & Garden - - SMALL BITES -

Cut a 2-3cm-thick slice of sponge to fit a 20cm spring-form pan and press into base. Whisk 4 egg yolks, 1/4 cup liq­uid honey and 1 tea­spoon vanilla with 350g Greek yo­ghurt. Pour over sponge and top with two 400g cans well-drained apri­cot halves, round side up. Bake 30-35 min­utes at 160°C un­til yo­ghurt mix­ture is just firm. Cool, re­move from pan, brush with apri­cot jam and chill 1 hour be­fore serv­ing. Serves 6-8

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