Almond apricot loaf recipe
This loaf cake isn't too delicate or too sweet and has chunks of almonds and dried apricots running through. Soaking the apricots in hot water first rehydrates them, making them a bit more plump and juicy.
Ingredients
- 225 g unsalted butter, softened, plus extra for greasing
- 150 g dried apricots, chopped into 1cm (½in) chunks
- 300 g caster (granulated) sugar
- 2 tbsp amaretto liqueur or ½ tsp almond extract
- 3 eggs
- 200 g plain (all-purpose) flour
- 40 g ground almonds
- 2 tsp baking powder
- 1 x quarter tsp salt
- 80 g plain yogurt
- 100 g whole almonds, roughly chopped
- 1 tbsp icing (confectioners’) sugar, for dusting
- 7.9 oz unsalted butter, softened, plus extra for greasing
- 5.3 oz dried apricots, chopped into 1cm (½in) chunks
- 10.6 oz caster (granulated) sugar
- 2 tbsp amaretto liqueur or ½ tsp almond extract
- 3 eggs
- 7.1 oz plain (all-purpose) flour
- 1.4 oz ground almonds
- 2 tsp baking powder
- 1 x quarter tsp salt
- 2.8 oz plain yogurt
- 3.5 oz whole almonds, roughly chopped
- 1 tbsp icing (confectioners’) sugar, for dusting
- 7.9 oz unsalted butter, softened, plus extra for greasing
- 5.3 oz dried apricots, chopped into 1cm (½in) chunks
- 10.6 oz caster (granulated) sugar
- 2 tbsp amaretto liqueur or ½ tsp almond extract
- 3 eggs
- 7.1 oz plain (all-purpose) flour
- 1.4 oz ground almonds
- 2 tsp baking powder
- 1 x quarter tsp salt
- 2.8 oz plain yogurt
- 3.5 oz whole almonds, roughly chopped
- 1 tbsp icing (confectioners’) sugar, for dusting
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180°C (160°C fan/350°F/gas mark 4). Grease and line a 32 x 13cm (12¾ x 5in) loaf pan. Bring a kettle of water to the boil.
- Put the dried apricots in a small bowl and pour over just enough boiling water to cover. Leave to soak for 20 minutes.
- Beat the butter, sugar and amaretto or almond extract together for 4-6 minutes in a stand mixer or with an electric whisk until very pale and fluffy. Make sure to scrape down the sides of the bowl every so often. Add in the eggs, one at time, beating really well after each addition.
- In a separate bowl, mix together the flour, ground almonds, baking powder and salt.
- Drain the apricots and toss them in the flour mixture.
- Pour half of this mixture into the butter mixture and mix on low speed until just combined.
- Stir in the yogurt, followed by the rest of the flour mixture and the chopped almonds.
- Pour the batter into the pan and bake for 50-60 minutes, or until a skewer inserted into the middle of the cake comes out clean. Let the cake cool completely before dusting with icing sugar to serve.
This recipe is from A Good Day to Bake by Benjamina Ebuehi (Quadrille, £22). Photography: Laura Edwards.
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