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150g light olive oil
3 British Blacktail Medium Free Range Eggs
100g light brown soft sugar
100g caster sugar, plus 1 tbsp for sprinkling
1 tsp almond extract
150g plain flour
100g ground almonds
2 tsp baking powder
½ tsp salt
150g No.1 Greek Natural Strained Yogurt
350g Essential Apricots, quartered and stones removed
3 tbsp flaked almonds
Preheat the oven to 180ºC, gas mark 4. Grease a 20cm, deep-sided cake tin and line the base with baking parchment. In a large mixing bowl, use electric beaters to beat the oil and eggs for 1 minute until light. Next, beat in both sugars and the almond extract.
Combine the flour, ground almonds, baking powder and salt and lightly beat into the wet ingredients. Finally mix in the yogurt until just combined.
Tip half the mixture into the prepared tin and scatter over half of the apricots. Spoon in the remaining mixture, then arrange the remaining apricots on top. Scatter over the flaked almonds and an extra 1 tbsp caster sugar.
Bake for 1 hour-1 hour 10 minutes, or until a skewer inserted into the middle comes out clean (cover it loosely with foil if it starts to brown too much on top). Leave to cool in the tin, then slice to serve.
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