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.