Ingredients:
• 150g dried apricots
• ½ cup orange juice
• ½ cup EASIYO apricot flavouring
• 4 eggs separated
• 3 tbsp ground almonds
• 1 ½ cups drained EASIYO yogurt (8-10 hours)
• 3 tbsp EASIYO Apricot flavouring
• flaked almonds to garnish


Method:
Soak the apricots in the orange juice overnight.
Puree with first measure of Apricot flavouring in a blender or a food processor.
Place in mixing bowl.
Beat the egg yolks lightly and add to apricot mixture.
Mix in ground almonds. Whisk egg whites until stiff.
Carefully fold into apricot mixture with a slotted spoon.

Spread the mixture evenly in a non-stick paper lined Swiss Roll Tin, 30 x 20cm.
Bake at 190°C for 20 minutes.
Remove from the oven and cover with a fresh piece of non-stick paper and a damp clean cloth. Leave to cool.

Invert apricot cake on to the paper and clean cloth and remove lining paper.
Mix drained yogurt and second measure of Apricot flavouring.
Spread drained yogurt and apricot mixture over cake.
Roll cake up loosely from a long end, like a Swiss roll, then wrap in the paper and clean cloth.
Leave for at least 10 minutes.

To serve, remove the paper and cloth and garnish with the toasted flaked almonds.


SERVES 6-8