Apricot & Yoghurt Loaf Cake
10 minutes prep, 55 minutes cook
Serves 10
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.
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