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.

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