You will need
1 cup dried apricots, chopped
1 cup dried pears, chopped
1 cup natural yoghurt
¼ cup olive oil
3 eggs, lightly whisked
1 cup brown sugar
2 tsp vanilla extract
2½ cups wholemeal self-raising flour
1 tsp baking powder
Preheat the oven to 160°C. Grease and line with baking paper a 20 x 30cm lamington tin. Mix the apricots, pears, olive oil and yoghurt together.
In a separate bowl, whisk together the eggs, sugar and vanilla. Add the fruit mixture, sifted flour and baking powder and combine with a wooden spoon. Pour into the prepared tin. Bake for 40 mins or until golden brown. Leave in the tin for 5 minutes then transfer to a wire rack to cool, and then slice into 24 squares.
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