1 ½ cup chopped dried apricots
1 cup natural yoghurt
1 cup boiled processed kumara (using a food processer)
1 cup brown sugar
1 teaspoon vanilla essence
1 ¼ cups flour
2 teaspoons baking powder
Mix apricots and yoghurt together and set aside while preparing
remaining ingredients. Melt butter and add to brown sugar.
Add the eggs and smoothly processed kumara to butter sugar mix and beat
together in cake mixer. Add vanilla and apricot yoghurt mixture.
Sift flour and baking powder into mixture and beat until combined.
Line a 18x29cm sponge roll tin with baking paper. Pour mixture into this
and bake at 180°C in a fan forced oven for 35–40 minutes or until
blondie springs back when lightly touched.
Dust with icing sugar.
Can be served with our Sweet Kumara Sauce.