Vanilla Sponge with Roasted Apricot and Yoghurt Cream

• 175gunsalted butter, softened, plus a little for the tins
• 175gcaster sugar
• 3large eggs
• 2 tspvanilla extract
• 175gplain flour
• 1 tspbaking powder
• fine salt
• 2 tbspmilk
• 500gripe apricots, halved and stoned
• 40gcaster sugar
• 15mllemon juice
• 2gfinely grated lemon zest
• 200gfull-fat Greek yoghurt
• 150mldouble cream
• 25gicing sugar
• 1 tspvanilla extract

Method

1. 1Heat the oven to 180°C fan. Butter and line the bases of 2 x 18cm sandwich tins.
2. 2Put the apricots cut-side up in a small roasting tin. Scatter over the 40g caster sugar, lemon zest and 1 tbsp lemon juice, then roast for 20 minutes until soft, glossy and lightly caramelised at the edges.
3. 3Meanwhile, beat the softened butter and 175g caster sugar for 4 minutes until very pale and fluffy. Beat in the eggs one at a time, followed by the 2 tsp vanilla extract.
4. 4Fold in the flour, baking powder and a pinch of fine salt. Stir in the milk just until the batter drops easily from a spoon, then divide it evenly between the lined tins.
5. 5Bake for 22 minutes until risen, golden and a skewer pushed into the centres comes out clean. Leave in the tins for 10 minutes until firm enough to handle, then turn out onto a wire rack and cool for 40 minutes until completely cold.
6. 6Mash the cooled roasted apricots and their syrup with a fork until spoonable, leaving some soft pieces for texture. Whip the double cream, icing sugar and 1 tsp vanilla extract for 2 minutes until it holds soft peaks, then fold through the Greek yoghurt.
7. 7Put one cold sponge on a plate and spread over the yoghurt cream, keeping a 1cm border clear. Spoon the roasted apricots over the cream, place the second sponge on top and press very gently to settle it.
8. 8Cut into eight slices. Keep the cake chilled if not serving straight away, then bring it out 15 minutes before eating until the cream is soft and the sponge is tender.

Per serving

kcal

508

protein

8g

fibre

0.6g

carbs

49g

fat

30.5g