160 g (1 cup) wholemeal self-raising flour
50 g (⅓ cup) plain flour
30 g (¼ cup) cocoa powder, sifted
80 g (½ cup) brown sugar
130 g (½ cup) low-fat Greek yoghurt
60 g egg, lightly whisked
50 g light margarine, melted
125 ml (½ cup) low-fat milk
125 g Pantalica smooth light ricotta cheese
1 ½ tbsp icing sugar, sifted
50 g dried apricots, sliced
- Preheat oven to 160˚C (fan-forced). Spray a 16 x 26cm (base measurement) lamington pan with cooking spray. Line with baking paper, allowing the paper to overhang the sides.
- Combine flours, cocoa powder and brown sugar in a large bowl. Whisk yoghurt, egg, margarine and milk in a small bowl. Add to flour mixture and stir until just combined. Spoon mixture into slice pan and smooth the surface.
- Whisk ricotta and icing sugar in a small bowl. Alternately spoon dollops of ricotta mixture and pieces of apricot over the top of the batter. Bake in preheated oven for 16-20 minutes or until a skewer inserted into the centre comes out clean.
- Set slice aside in the pan for 10 minutes to cool slightly. Transfer to a wire rack to cool completely before cutting into 18 pieces.