- 175g unsalted butter, softened, plus extra for greasing
- 175g dried apricot, chopped
- zest 2 large orange, juice of 1
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 175g golden caster sugar
- 3 medium eggs, beaten
- 280g self-raising flour
- drop of milk (optional)
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g icing sugar
Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.