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Apricot & White Chocolate Cake

It couldn’t be simpler or quicker to prepare, a luscious make-and-take recipe for those holiday brunches you’re invited to.

All you need is:

Lamb Brand Self Raising Flour 285g

Lamb Brand Castor Sugar 100g

Lamb Brand Icing Sugar 100g

Lamb Brand White Chocolate Chips 100g

Lamb Brand Bicarbonate of Soda ½ tsp

Apricots in can 400g, drained

Natural Yoghurt 320g

Margarine 125g

Eggs 2

Vanilla Essence 1 tsp 

All you have to do is:

1. Grease and line a 25cm cake tin and put aside. 

2. Beat together the margarine, castor sugar and vanilla essence till light and fluffy, then beat in the eggs one at a time. 

3. Next, fold in the natural yogurt, then sift in the flour and bicarbonate of soda and mix together well. 

4. Pour the cake mixture into the prepared cake tin and even out. 

5. Place the apricots halves decoratively on top and sprinkle over the white chocolate chips. 

6. Bake in the oven at 180oC for approximately 45 minutes, or cooked through. 

7. Remove from the oven leave to cool down. 

8. Meanwhile, mix the icing sugar with a little warm water to make some glace` icing and drizzle over the cake. 

9. Allow to cool down completely before removing from the cake tin and serve.