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Essential Light in Colour Olive Oil1litre
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68.5p/100mlA fresh and fruity sponge with a slight tang from the yogurt, perfect for teatime.
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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.
Typical values per serving when made using specific products in recipe
Energy | 1,686kJ/ 404kcals |
---|---|
Fat | 25g |
Saturated Fat | 4.4g |
Carbohydrates | 35g |
Sugars | 23g |
Fibre | 2.4g |
Protein | 8.7g |
Salt | 0.6g |
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£1.75Price per unit
29.2p each0 added
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£2.65Price per unit
£2.65/kg0 added
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£2.65Price per unit
£2.65/kg0 added
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£1.80Price per unit
47.4p/10ml0 added
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85pPrice per unit
56.7p/kg0 added
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£3.10Price per unit
£15.50/kg0 added
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£1.30Price per unit
81.3p/100g0 added
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£2.00Price per unit
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47p/100g0 added
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£1.10Price per unit
£4.59/kg0 added
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£3.00Price per unit
£15/kg