It seems silly to be thinking about school lunches but I thought I'd test a few lunch box recipes out while the kids were on Easter holidays. I'm trying to limit the amount of hidden sugar that the kids are getting in their lunch box so this term I'm going to do more baking. The other week I found a recipe for these Yoghurt Apricot Cakes but I can't remember where I saw them and what's even better I didn't take any photos of the process.
So I'll share the recipe with you and the picture I took at the end before I had the kids come and taste them. I'm also looking forward to getting into our new house and trialling our new gas oven and taking advantage of the large bench area I'm going to have. So here is the recipe.
1 ¾ cups of plain flour
¾ cup of caster sugar
2 teaspoons of baking powder
1 teaspoons of baking soda
¾ cup of chopped, dried apricots
80g melted butter
2/3 cup of skim milk
2/3 cup of plain yoghurt (you could use a fruit yoghurt e.g. strawberry and add additional strawberries to make the cakes more fruity)
2 tablespoons plain Greek yoghurt
1 ½ cups of icing sugar
1. Preheat your oven to 200°C (180°C fan forced). Lightly grease 24 patty pans (2 tablespoon capacity) or line with paper cases. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and apricots.
2. In a small bowl, combine butter, milk and yoghurt. Pour into the dry ingredients, mix until just combined. Do not over mix.
3. Distribute batter evenly between cases and bake for 12-15 minutes or until a skewer inserted in the centre comes out clean. Allow to cool on a wire rack before icing.
4. Once cooled you can freeze them inside a plastic bag or ice them.
5. Combine yoghurt and icing sugar in a bowl. Beat until thick and smooth. Add a small dollop of icing to each cake and finish off with a few pieces of dried apricot pieces.