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.
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Preheat the oven to 180°C, gas mark 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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,277kJ/ 304kcals |
|---|---|
Fat | 10.8g |
Saturated Fat | 1.9g |
Carbohydrates | 46.3g |
Sugars | 29.9g |
Fibre | 1.7g |
Protein | 5.3g |
Salt | 0.3g |
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