Orange & apricot loaf cake

Orange & apricot loaf cake

  • Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A classic fruit sponge cake with apricots and citrus shared by reader Ann Turner - it's perfect with a cup of tea

  • Freezable
Nutrition: per serving
NutrientUnit
kcal430
fat20g
saturates12g
carbs57g
sugars32g
fibre4g
protein7g
salt0.4g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.10 ratings
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