Ingredients:

Dry mix:

• 1 cup self rising flour
• 1/2 cup desiccated coconut
• 2 teaspoons baking powder
• 1/2 cup coarsely ground pistachios
• 1/2 to 3/4 cup castor sugar depending on your taste

Wet mix:

• 260 ml sour yoghurt
• 6 tablespoon sunflower oil
• 1 teaspoon vanilla extract

Decorations:

• 1 tin of apricot halves
• 1 tablespoon of sliced pistachios
• Apricot jam or sugar syrup for glaze

Method:

• Sieve the flour, castor sugar and baking powder together in one large bowl and add the remaining dry ingredients
• Whisk the wet ingredients separately in another bowl
• Add the wet mix to the dry ingredients and combine
• Put the mixture into a greased and floured flan baking tray
• Decorate with apricot halves
• Bake at 180c for 25minutes or until a knife inserted in the middle of the cake comes out dry
• Once baked, glaze with apricot jam or sugar syrup and sprinkle on the pistachios