Walnut and Apricot Cake
- 2 cups (200g) walnuts
- 125 g butter, softened
- ¾ cup (165g) firmly packed brown sugar
- 1 teaspoon vanilla bean paste
- 2 eggs
- ¼ cup (70g) Greek-style yoghurt
- 1 cup (150g) plain flour
- 6 medium (300g) ripe apricots, halved, seeded
- icing sugar
Preheat oven to 180°C (160°C fan-forced). Grease a 17cm x 27cm slice pan (inside top measurement); line base and long sides with baking paper, extending paper 5cm over sides.
In a food processor, chop the walnuts until they resemble coarse crumbs. Transfer to a large bowl.
Place butter, sugar, vanilla, eggs and yoghurt in the food processor; process until smooth. Transfer mixture to the bowl with the nuts and fold mixture together. Add flour; fold until combined.
Spread mixture into prepared pan and smooth top. Top with apricot halves.
Bake for 45 minutes or until a skewer inserted into centre comes out clean. Leave to cool in pan.
Dust cooled cake with sifted icing sugar. Delicious served with thick cream or natural yoghurt.