Apricot-Yoghurt Cake

A simple to bake cake for a lazy and relaxing weekend.  This fruity cake will definitely make you bake again and again.  Best eaten with fresh whipped cream.

Ingredients (for a 28 cm dia cake tin):
2 "M" size eggs
150 g sugar
150 g plain flour
80 ml cooking oil
80 ml plain yoghurt
a pinch of salt
1 tsp (levelled) baking powder
1 pkt (8 g) vanilla sugar

1 can (850 ml) apricot halves in syrup, to be drained in a sieve
2 tbsp apricot jam, to be heated in a small pot and passed through a small sieve into a bowl
icing sugar to garnish

a little butter to grease cake tin

Note:  If you do not have a 28 cm dia cake tin, you can use either a 24 cm or 26 cm dia cake tin.

Method:
In a bowl, mix plain flour and baking powder together.  Grease cake tin and sprinkle with a little flour.  Remove excess flour.  Preheat oven to 175° C (fan) or 200° C (conventional).

In a mixing bowl, add eggs, sugar, oil, yoghurt, sugar, vanilla sugar and salt.  Add flour mixture and whisk together for a short while.  Add batter into prepared cake tin.  Arrange apricot halves cut side down as shown below:

Bake in preheated oven for about 35 minutes.  Once done, remove cake and immediately brush apricots with apricot jam.  Leave to cool completely in cake tin.

Before serving, sprinkle some icing sugar on the circumference of cake.  Serve with fresh whipped cream.

Happy Baking!