Apricot Loaf Cake

Serves: 10

Cost Cutting

Know your nutrients

Calories

289 -

Fat

10g -

Saturates

1.8g -

Sugars

29.4g -

Salt

0.11g -

Protein

5.1g -

Carbs

46.5g -

Fibre

1.9g -

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This moist cake works equally well as a mid-afternoon snack, or a tasty dessert with a scoop of vanilla ice cream.

Ingredients
Method

Ingredients:

75ml sunflower oil
150g The Collective Straight Up Yoghurt
150g golden caster sugar
2 free-range eggs
1 tsp vanilla extract
210g plain flour
1½ tsp baking powder
125g dried apricots, chopped
75g icing sugar
1-2 tbsp lemon juice
1 tbsp pistachio nuts, chopped

method:

Preheat the oven to 180C/160F/Gas mark 4. Grease a 900g loaf tin and line the base with baking parchment.
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. Remove from the tin and leave to cool on a wire rack.
Mix together the icing sugar and enough lemon juice to make a thick icing. Drizzle this over the cake and scatter over the pistachios to serve.

Print Recipe www.waitrose.com/home/recipes/baking/cake/loaf-cake.html