115g unsalted butter at room temperature
150g sugar
2 eggs
1 tbsp grated lemon zest
2 tbsp freshly squeezed lemon juice
100g cup plain yogurt
180g cake flour
1 tsp baking powder
1/2 tsp baking soda
¼ tsp salt (omitted since I used salted pistachios and salted butter)
90g chopped dried apricots
40g unsalted pistachios (roughly chopped)

1. Boil then simmer the dried fruits in rum until the dried fruits have almost fully absorbed the rum.
2. Sieve the flour.
3.Preheat oven to 170 degrees Celsius
4. In a large bowl, cream the butter and sugar with a wooden spoon or an electric mixer until light and fluffy. Add the eggs, one at a time, beating well. Mix in the lemon zest, lemon juice and yoghurt.
5. In a medium bowl, combine the sieved flour, baking powder, baking soda and salt. Stir to blend. Add the dry ingredients to the butter mixture, mixing just until blended. Stir in the apricots and nuts. Spread evenly in the prepared pan.
4. Bake for 50-50 mins or until the cake is golden brown and a cake tester inserted in the center comes out clean.
5. Let the cake cool in the pan 15 minutes, then unmold right side up on a wire rack and let cool completely. Cut into slices to serve.

• 
  

Recipe: (Original Recipe adapted from Seabeautiful)
Approximately 300g Chicken Breasts
1/3 cup Honey
1/3 Cup of dijonaise mustard
1.5 Tbsp curry powder  (Increase if you want more intensity)
2 Tbsp Soy Sauce
1/4 Tsp Black Pepper

1. Slice the chicken breast and get rid of the fats. Pierce chicken breasts with a fork.
2. Mix honey, dijonaise mustard, curry powder, soy sauce and black pepper well. Add the chicken and marinate the chicken by massaging them for a couple of mins.
3. Seal the marinated chicken in a ziplock bag and pop them into the fridge for about 2-3 hours/overnight
4. Drizzle a little olive oil onto your grill pan and grill the chicken breasts until golden brown! Enjoy! :)