Waitrose and Partners
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.

3.5 out of 5 stars(6) 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
  • 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

  1. Preheat the oven to 180°C, gas mark 4. Grease a 900g loaf tin and line the base with baking parchment.

  2. 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.

  3. 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.

  4. 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. 

Nutritional

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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