Apricot & yoghurt loaf cake

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

  • Serves10
  • CourseCake
  • Prepare10 mins
  • Cook55 mins
  • Total time1 hr 5 mins
  • 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
  • tsp baking powder
  • 125g ready-to-eat dried apricots, chopped
  • 75g icing sugar
  • 2 tbsp lemon juice(approx. 1-2 tbsp)
  • 1 tbsp pistachio nuts, chopped (optional)