Friday - - RECIPE CARDS -

Prep time 15 mins Cook­ing time 45 mins Serves 12


200g wal­nuts

125g but­ter, soft­ened 165g brown sugar

1 tsp vanilla bean paste 2 eggs

70g Greek-style yo­gurt 150g plain flour

300g ripe apri­cots, halved, seeded

Ic­ing sugar and thick cream, to serve


Pre­heat oven to 180°C.

Grease a 17cmx27cm slice pan (in­side top mea­sure­ment); line base and long sides with bak­ing pa­per; ex­tend­ing pa­per 5cm over sides.

Process the wal­nuts un­til coarse crumbs. Trans­fer to a large bowl. Add but­ter, sugar, vanilla, eggs and yo­gurt to the pro­ces­sor; process un­til smooth.

Trans­fer mix­ture to bowl with nuts; fold mix­ture to­gether. Add flour; fold un­til com­bined.

Spread mix­ture into pre­pared pan; smooth top. Top with apri­cot halves.

Bake for 45 mins or un­til a skewer in­serted comes out clean. Leave to cool in pan.

Dust cake with sifted ic­ing sugar and serve with thick cream, if de­sired.

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