Apricot Yoghurt Slice, Banana walnut & Flourless Choc Orange Cake

The following are old favourites I have served for morning teas and supper in the studio over the years and revisited them recently. Apricot Yoghurt Slice ( from the Iris Country Fair cookbook) 1 cup dried apricots 1 cup coconut 1 cup sugar ( I use a little less) 1 cup plain flour 1 cup yoghurt ( unsweetened natural) Preheat oven to 180 deg. Combine ingredients and place mixture into a greased slice tin. Bake for 20. minutes, then ice with a thin layer of lemon icing( I just sprinkle with sifter icing sugar rather than ice) Cut into squares when cold. Banana Walnut Cake ( from 'A Taste of Arrowtown'NZ) 2 bananas roughly chopped 1 cup walnuts 1 cup raisons 100g melted butter 1 egg 1 cup sugar 1 cup SR flour 2 tsp mixed spice Mix bananas, walnuts, sultanas and sugar together in a large bowl. Beat the egg and melted butter together and stir into the banana mixture. Fold in the lour and mixed spice. Pour into a greased 25cm cake tin and cook45-50 minutes at 180deg C. Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve. The Orange Chocolate cake is a delicious dessert cake, jaffa is an eternal favourite combining the two flavours. thanks to helen Bilenkij for this one. photo Another recent cake from a blog...just perfect for birthdays and gluten free too!Screen shot 2014-12-08 at 3.53.37 PM Screen shot 2014-12-08 at 3.53.17 PM
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