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New Post: Apricot, Yoghurt & Lavender Cake.

Claire Thomson

This is a terrific cake for lunchboxes as it will keep well for at least 3 – 5 days. Use any stone fruit you like. Lavender is a classic match for apricots.


175g butter, melted

175g caster sugar

175g self raising flour

175g plain Greek yoghurt

2 eggs, beaten

1 tsp. baking powder

3 or 4 apricots, stoned & cut into 6

2 or 3 heads of lavender, flowers picked off stalk

Juice of 1 small lemon

50g sugar


1.Preheat the oven to 180º

2.Mix the melted butter with the sugar in a mixing bowl.

3.Add the eggs and the yoghurt, mix well.

4.Add the flour and baking powder, mix well.

5.Pour the batter into a greased 20cm cake tin. I used a Bundt tin, but you don’t have to.

6.Arrange the apricots on top of the cake.

7.Bake in the oven for 35 – 40 minutes until a skewer comes clean.

8.Meanwhile make syrup, boil lemon juice & additional sugar until syrupy, 3 - 5 minutes.

9.Drench the cooked cake with the syrup and add the lavender flowers.

10.Cool in tin for 20 minutes before slicing.



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