Ingredients

• 225g Butter
• Dried Apricots as needed
• 70g Butter
• 350g Icing Sugar
• 1 Orange
• 50g Dried Apricots
• 6 Apricots
• 225g Caster Sugar
• 275g All Purpose Flour
• 3 ½ teaspoons Baking Powder
• ¼ teaspoon Salt
• 4 Eggs
• 3 tablespoons Milk
• 1 teaspoon Orange Blossom Water
• Orange Zest as needed
• 100g Apricot Jam
• 100g Natural Yogurt
• 2 tablespoons Orange Juice

Tools

• Oven
• Chef Patissier XL
• Small bowl
• Serving plate
• Rectangular pan - 12x9" (30x23 cm)

Method

1. Preheat the oven to 180ºC
2. Grease the tin and line with parchment paper
3. Fit the Creaming Beater
4. Add the ingredients into the warming bowl, fit the splashguard
5. Mix then scrape the sides of the bowl – 3 minutes, speed 3
6. Mix – 2 minutes, speed 3
7. Add the next ingredients
8. Mix – 1 minute 30 seconds, speed 2
9. Add the apricot jam to the base of the tin in spoonful's
10. Place the halved apricots flat side down in the tray spaced evenly apart
11. Transfer the cake batter into the tin covering the apricots and level the surface
12. Bake until golden brown – 25 minutes, 180ºC
13. Remove from the oven and set aside to cool in the tin
14. Clean the warming bowl and fit the Creaming Beater
15. Add butter into the warming bowl
16. Heat until melted then scrape the sides of the bowl– 4 minutes 30 seconds, heat setting 9, speed Stir 2
17. Add the next ingredients
18. Mix – 20 seconds, speed 1
19. Add sugar, fit the splashguard
20. Mix then scrape the sides of the bowl – 30 seconds, speed 1
21. Mix – 20 seconds, speed 3
22. Transfer the mixture into a small bowl and set aside
23. Invert the cake onto a serving board
24. Drizzle with the yoghurt topping and garnish
25. Cut into slices
26. Serve

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