Orange and Apricot Loaf

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  • 175g unsalted butter, softened
  • 175g caster sugar
  • 175g self-raising flour
  • 3 medium eggs
  • Grated zest and juice from 1 small orange, plus extra zest to decorate
  • 75g ground almonds
  • 125g ready-to-eat dried apricots, chopped
  • Icing sugar, to dust
  1. Preheat the oven to 170C/fan 150C/gas mark 3. Grease a 900g (2lb) loaf tin and line the base and two long sides with baking paper.
  2. Place the butter, sugar, flour, eggs and the orange rind and juice in a bowl. Beat with an electric whisk until thoroughly combined. Toss together the ground almonds and apricots and fold into the mixture.
  3.  Spoon the mixture into the prepared tin and gently level the surface. Bake for 50 minutes – 1 hour 10 minutes until risen and golden and a skewer inserted into the centre comes out clean. Cool for 10 minutes then turn out onto a wire rack and leave to cool completely. Serve dusted with icing sugar and decorated with the extra orange zest.

TIP: If the top of the cake starts to over-brown before the end of the cooking time, cover loosely with a piece


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