½ cup dried apricot (50 g), plus extra for topping
1 cup powdered sugar (110 g)
1 lemon, juiced
Nutrition Info
Calories 434
Fat 18g
Carbs 63g
Fiber 3g
Sugar 43g
Protein 8g
How to Make It
1. Step
Preheat oven to 170°C/325°F, and grease a loaf tin.
2. Step
Cream together butter, sugar and zest until pale and fluffy.
3. Step
Add eggs one at a time, whisking well between each one.
4. Step
In a separate bowl, mix together flour, almond flour, baking powder and salt.
5. Step
Gradually tip the dry ingredients into the wet ingredients, whisking on a low speed until just combined.
6. Step
Gently stir in the yogurt and vanilla, then fold in the apricots.
7. Step
Pour into the loaf tin, and bake for 50-60 mins, or until a skewer inserted into the middle comes out clean.
8. Step
Remove and allow to cool. Meanwhile make the icing by combining the powdered sugar with enough lemon juice to make a pourable icing, about 2-3 tbsp total.
9. Step
When the cake has cooled, pour over icing, then sprinkle with remaining chopped apricots and zest.
