Apricot and yoghurt dessert cake

Ingredients (serves 8)
* 250g butter, softened
* 1 1/2 cups caster sugar
* 1 teaspoon vanilla paste or extract
* 4 eggs, at room temperature
* 2 2/3 cups self-raising flour, sifted
* 1 1/2 cups Greek-style yoghurt
* 6 large apricots, halved, stones removed
* 1 1/2 tablespoons raw sugar
* double cream, to serve


Method
1. Preheat oven to 170°C. Grease a 4.5 cm deep, 22cm x 28cm (base) baking pan. Line base and sides with baking paper, allowing 2cm overhang at both long ends.
2. Using an electric mixer, cream butter, caster sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add half the flour and stir to combine. Add half the yoghurt and stir until batter is smooth. Repeat with remaining flour and yoghurt. Spread batter into prepared pan. Smooth surface.
3. Arrange apricots, cut side down, over batter. Sprinkle over raw sugar. Bake cake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 15 minutes before transferring to a wire rack to cool completely. Serve with cream.

Source
Super Food Ideas - Page 23
Recipe by Janelle Bloom