INGREDIENTS

INSTRUCTIONS

Let the yogurt drain in a fine sieve set over a bowl, covered and
chilled, overnight and measure out 1 cup of the drained yogurt,
reserving the remaining yogurt for another use.  Preheat the oven to
350F. and butter and flour a 10-inch springform  pan. Into another bowl
sift together the flour, the baking powder,  the baking soda, and a
pinch of salt. In the bowl of an electric  mixer cream the butter with
the sugar until the mixture is light and  fluffy, beat in the eggs, 1
at a time, beating well after each  addition, and beat in the 1 cup
drained yogurt, beating until the  mixture is just combined. Add the
flour mixture, beat the batter  until it is just combined, and stir in
the apricots and the walnuts.  Spoon the batter into the prepared pan
and bake the cake in the  middle of the oven for 50 minutes, or until a
tester comes out with a  few crumbs adhering to it. Put the cake in the
pan on a rack set over  foil, pour the orange honey syrup over it, and
let the cake absorb  the syrup. The cake may be made 2 days in advance
and kept in the pan  covered with plastic wrap and foil and chilled.
Remove the side of  the pan and garnish the cake with the mint sprigs.
Gourmet June 1993  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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“People ignore God and then blame him for the chaos that results”

Nutrition (calculated from recipe ingredients)
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Calories: 3608
Calories From Fat: 1591
Total Fat: 184.6g
Cholesterol: 630.7mg
Sodium: 1706.2mg
Potassium: 2677.5mg
Carbohydrates: 438.3g
Fiber: 22g
Sugar: 223.2g
Protein: 73.5g