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Citrus, Almond, And Apricot Loaf

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Citrus, Almond, And Apricot Loaf

Ingredients

for 8 servings

  • ½ cup unsalted butter (190 g), softened
  • 1 cup sugar (190 g)
  • 1 orange, zested, plus extra for decoration
  • 1 lemon, zested, plus extra for decoration
  • 3 eggs
  • 1 ¼ cups plain flour (190 g)
  • ½ cup almond flour (60 g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup plain yogurt (25 g)
  • 2 teaspoons vanilla extract
  • 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

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 170°C/325°F, and grease a loaf tin.
  2. Cream together butter, sugar and zest until pale and fluffy.
  3. Add eggs one at a time, whisking well between each one.
  4. In a separate bowl, mix together flour, almond flour, baking powder and salt.
  5. Gradually tip the dry ingredients into the wet ingredients, whisking on a low speed until just combined.
  6. Gently stir in the yogurt and vanilla, then fold in the apricots.
  7. Pour into the loaf tin, and bake for 50-60 mins, or until a skewer inserted into the middle comes out clean.
  8. 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. When the cake has cooled, pour over icing, then sprinkle with remaining chopped apricots and zest.
  10. Slice and serve.

Ingredients

for 8 servings

  • ½ cup unsalted butter (190 g), softened
  • 1 cup sugar (190 g)
  • 1 orange, zested, plus extra for decoration
  • 1 lemon, zested, plus extra for decoration
  • 3 eggs
  • 1 ¼ cups plain flour (190 g)
  • ½ cup almond flour (60 g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup plain yogurt (25 g)
  • 2 teaspoons vanilla extract
  • 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

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 170°C/325°F, and grease a loaf tin.
  2. Cream together butter, sugar and zest until pale and fluffy.
  3. Add eggs one at a time, whisking well between each one.
  4. In a separate bowl, mix together flour, almond flour, baking powder and salt.
  5. Gradually tip the dry ingredients into the wet ingredients, whisking on a low speed until just combined.
  6. Gently stir in the yogurt and vanilla, then fold in the apricots.
  7. Pour into the loaf tin, and bake for 50-60 mins, or until a skewer inserted into the middle comes out clean.
  8. 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. When the cake has cooled, pour over icing, then sprinkle with remaining chopped apricots and zest.
  10. Slice and serve.

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