Ingredients
8
8 servings
- •½ cup unsalted butter, softened
- •1 cup sugar
- •1 orange, zested, plus extra for decoration
- •1 lemon, zested, plus extra for decoration
- •3 eggs
- •1 ¼ cups plain flour
- •½ cup almond flour
- •1 teaspoon baking powder
- •½ teaspoon salt
- •¼ cup plain yogurt
- •2 teaspoons vanilla extract
- •½ cup dried apricot, plus extra for topping
- •1 cup powdered sugar
- •1 lemon, juiced
Instructions
- Preheat oven to 170°C/325°F, and grease a loaf tin.
- Cream together butter, sugar and zest until pale and fluffy.
- Add eggs one at a time, whisking well between each one.
- In a separate bowl, mix together flour, almond flour, baking powder and salt.
- Gradually tip the dry ingredients into the wet ingredients, whisking on a low speed until just combined.
- Gently stir in the yogurt and vanilla, then fold in the apricots.
- Pour into the loaf tin, and bake for 50-60 mins, or until a skewer inserted into the middle comes out clean.
- Remove and allow to cool. Meanwhile make the icing by combining the powdered sugar with enough lemon juice to make a pourable icing, about 2-3 tbsp total.
- When the cake has cooled, pour over icing, then sprinkle with remaining chopped apricots and zest.
- Slice and serve.
Nutritional Facts
Per 8 servings
- Calories: 428
- Carbohydrate: 59g
- Fat: 18g
- Fiber: 21g
- Protein: 7g
- Sugar: 42g
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