Apricot and yoghurt loaf cake

Hanging around the cupboard was a few dried apricots that the teenagers had not got their hands on and in the fridge was a pot of greek yoghurt that had seen better days. A cake was wanted for packed lunches hence the loaf cake was born. The joy of using oil rather than butter is that a cake can be made in moments.

I didn’t even have time to photograph it before the gannets had dived in and cut large chunks off it. Only to then to disappear like magic. If there is any left this is good for packed lunches.

Equipment: 900g loaf tin lined with a paper case

Ingredients
75ml rapeseed oil or any other tasteless oil
150g greek yoghurt
150g caster sugar
2 eggs (beaten)
1 tsp vanilla paste
210g plain flour
1½ tsp baking powder
100g dried apricots, diced small (the no soak ones ie ready to eat)

Method
Heat your oven to 160c fan. Add the oil, yoghurt, vanilla, egg and sugar to a large bowl and beat well. Add the flour and baking powder and whisk until you have a smooth batter. Add the apricots and mix in thoroughly. Pour in to the loaf tin and bake for 50 minutes (it may need a little longer depending on your oven). It is ready when it is pale brown and a skewer comes out clean when inserted into the centre.

Leave to cool in the tin for a while before turning out.

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