Awards 2017
Awards 2017
Apricot & Yoghurt Loaf Cake Recipe | Great British Food Magazine

Apricot & Yoghurt Loaf Cake

This bright and beautiful cake makes a perfect teatime snack

  • Preparation:10 minutes
  • Servings:10 people
  • Category:
  • Cook Time:55 minutes
  • Course:
  • Occasion:
    Ingredients
  • 75ml sunflower oil
  • 150g thick Greek yoghurt
  • 150g golden caster sugar
  • 2 large free-range eggs
  • 1 tsp vanilla extract
  • 210g plain flour
  • 1½ tsp baking powder
  • 125g ready-to-eat dried apricots, chopped
  • 75g icing sugar
  • 1-2 tbsps lemon juice
  • 1 tbsp pistachio nuts, chopped (optional)
    Method
  • Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 900g loaf tin and line the base with baking parchment.
  • In a large bowl, whisk together the oil, yoghurt, caster sugar, eggs and vanilla extract. Gently stir in the flour, baking powder and apricots to make a thick batter.
  • Pour the batter into the loaf tin and bake for 50–55 minutes, or until a small knife inserted into the middle of the cake comes out clean. Allow to cool slightly before removing from the tin and then leave to cool completely on a wire rack.
  • Mix together the icing sugar and enough lemon juice to make a thick icing. Drizzle this over the cake, scatter over the pistachios (if using), then slice and serve.