ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bag
Skip to Content

Citrus, Almond, And Apricot Loaf

Ella Russell
Community Member
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.

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.