Today’s bake is a very simple one, using a 2lb loaf tin, An apricot and yogurt loaf, with an apricot buttercream filling, and some hazelnuts sprinkled on the top.
I used a new loaf tin, which though claiming to be 2lb was wider than my other tins. That meant that the loaf wasn’t as tall as would otherwise have been the case. But it also meant that it was likely to cook slightly quicker than it might have.
As with most loaf cakes, that have raising agents, the top splits slightly in rising. But it looked very good as it was baking, and gave off a nice aroma.
The list of ingredients is not extensive and it is all very easy to mix together, so everything was very simple.
The result, with the cake cut in half and filled with the buttercream, and then smeared with some apricot jam and sprinkled with hazelnuts, is very good indeed. It tastes lovely and goes extremely well with a cup of tea, for elevenses, which is a mid-morning break for some refreshment.
- 75ml sunflower oil
- 150g greek yogurt
- 150g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 210g plain flour
- 1 1/2 tsp baking powder
- 125g dried, ready to eat apricot, chopped into pieces
For the filling:
- 100g butter, softened
- 400g icing sugar
- 2 tbsp greek yogurt
- 4tbsp apricot jam
- 1/2 tsp vanilla extract
For the top:
- 1 tbsp apricot jam
- 2 tbsp chopped hazelnuts(or any nut of your choice)
- Preheat the oven to 180c/160c Fan/gas mark 4.
- Grease a 2lb loaf tin and line the bottom with baking paper.
- In a bowl mix the oil, yogurt, eggs and vanilla extract, whisking until all combined.
- Add the flour, baking powder and apricots and gently fold in. It is a good idea to stir the apricots into the flour and baking powder first. this will coat the apricots in flour and help prevent them from sinking.
- Pour the mixture into the loaf tin, spreading it out to all corners and level on top.
- Bake in the oven for 50-55 minutes until golden brown and a toothpick, poked into the centre, comes out clean.
- Allow to cool for a few minutes before turning out onto a cooling rack, removing the baking paper from the bottom.
- To make the filling combine the butter, icing sugar, great yogurt, apricot jam and vanilla extract until it is a nice creamy texture. Set aside to use when the cake is cooled.
- When the cake has completely cooled take a knife and slice the cake into two layers along the middle. Spread the buttercream mixture on the bottom layer about half an inch thick.
- Place the second layer on top of the buttercream.
- Spread a little apricot jam over the top of the cake and sprinkle the hazelnuts over it.
- Then it is ready to slice and to be enjoyed.