This year I took inspiration from a flavour of yoghurt I found in the supermarket, but gave it a bit of a face lift for the occasion. These little cakes are as light as a feather with chewy pieces of apricot hiding inside. The outside is glazed with more apricot, and the little chunks of sugar give it a nice bit of texture. I may have tested a couple - just to check for poison... you know...
- 225g butter
- 450g golden caster sugar
- 4 medium eggs
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 350g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 100g dried apricots
- 250ml Apricot and honey yoghurt - one with chunks in (I used Onken)
- 2 tbsp honey
- Apricot jam to glaze
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
- Note: I used bundtlettes for my cakes, which are smaller versions of the regular tin.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla and lemon extracts.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt, spices and dried apricot.
- Pour the yoghurt and honey into a jug.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. The dried apricot will be left in the sieve, covered in flour. This stops it sinking!
- Stir in the dried apricot.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. If you are using bundtlettes check after about 45 minutes. Mine were about a quarter of the size of a regular tin and took about an hour.
- Leave the cake to cool for ten minutes before removing from the tin.
- When completely cold, melt about 2 tbsp of apricot jam and brush over the cakes.
- I decorated mine with some lovely sugar chunks.
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.