zoom Apricot & yoghurt loaf cake

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    Apricot & yoghurt loaf cake

    The yoghurt produces a cake that’s both moist and quite dense in texture – it’s great as a teatime snack or you could serve it as a dessert with a little cream or more yoghurt. 

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 10


    75ml sunflower oil
    150g The Collective Straight Up Yoghurt
    150g golden caster sugar
    2 Waitrose British Blacktail Free Range Eggs, large
    1 tsp vanilla extract
    210g plain flour
    1½ tsp baking powder
    125g ready-to-eat
    dried apricots, chopped
    75g icing sugar
    1-2 tbsp lemon juice
    1 tbsp pistachio nuts, chopped (optional) 


    1. Preheat the oven to 180°C, gas mark 4. Grease a 900g loaf tin and line the base with baking parchment.

    2. 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.

    3. 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.

    4. 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.

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    Make this cake nut free (and even prettier) by replacing the pistachios with a sprinkling of Waitrose Cooks’ Ingredients Rose Petals or Waitrose Home Baking Freeze-dried Raspberries. 


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