Recipe of the Week - Apricot Cake

It's the time of year to indulge in comforting afternoon tea. There's nothing better than a slice of freshly baked cake and a cuppa to revive the spirits when the weather is turning cooler. This recipe is so simple to make you can rustle it up in no time at all. Cup of tea anyone?


2 cups plain flour

½ cup brown sugar

2 eggs

¾ cup Greek yogurt

1 ½ tsp baking soda

1 ½ tsp baking powder

¼ tsp fine grain sea salt

450 g ripe apricots, cored, and diced

1 tsp vanilla extract

½ tbsp. lemon zest

Preheat oven to 180°C / 160°C fan.

Butter and flour a 10 x 5 x 3 inch loaf tin.


Sift together the flour, baking powder, baking soda and salt and set aside.

In a medium bowl beat the sugar and eggs together and then gently mix in the yogurt.

Stir in the dry ingredients and fold in the apricot chunks. Scrape the side of the bowl, making sure that all the ingredients are well-blended but do not overmix.

Pour the batter into the prepared loaf tin. Bake in the oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cool in the tin on a rack. Once cool, dust with icing sugar.

Recipe and photographs: Giedre Augustinaviciute