Apricot & yoghurt loaf cake

Name: Apricot & yoghurt loaf cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 75 ml sunflower oil; 150 g The Collective Straight Up Yoghurt; 150 g golden caster sugar; 2 Waitrose British Blacktail Free Range Eggs large; 1 tsp vanilla extract; 210 g plain flour; 1½ tsp baking powder; 125 g ready-to-eat dried apricots, chopped; 75 g icing sugar; 2 tbsp lemon juice(approx. 1-2 tbsp); 1 tbsp pistachio nuts, chopped (optional)

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.

3.5 out of 5 stars(5) Rate this recipe

Vegetarian

Serves10
CourseCake
Prepare10 mins
Cook55 mins
Total time1 hr 5 mins

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Ingredients

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
2 tbsp lemon juice(approx. 1-2 tbsp)
1 tbsp pistachio nuts, chopped (optional)

Method

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.

Cook’s tip

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.