Local Life - Wigan - March 2021
Wigan's FREE local lifestyle magazine.
Wigan's FREE local lifestyle magazine.
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28<br />
READY<br />
in 1hr 30mins<br />
plus cooling<br />
Serves 8<br />
Orange<br />
and apricot loaf<br />
Get the kettle on and enjoy a slice of this delicious fruity loaf cake.<br />
Ingredients<br />
175g unsalted butter, softened<br />
175g caster sugar<br />
175g self-raising flour<br />
3 medium eggs<br />
Grated zest and juice from 1 small<br />
orange, plus extra zest to decorate<br />
75g ground almonds<br />
125g ready-to-eat dried apricots,<br />
chopped<br />
Icing sugar, to dust<br />
Method<br />
1 Preheat the oven to 170C / fan 150C / gas mark 3. Grease a 900g (2lb)<br />
loaf tin and line the base and two long sides with baking paper.<br />
2 Place the butter, sugar, flour, eggs and the orange rind and juice in a<br />
bowl. Beat with an electric whisk until thoroughly combined. Toss<br />
together the ground almonds and apricots and fold into the mixture.<br />
3 Spoon the mixture into the prepared tin and gently level the surface.<br />
Bake for 50 minutes - 1 hour 10 minutes until risen and golden and a<br />
skewer inserted into the centre comes out clean. Cool for 10 minutes<br />
then turn out onto a wire rack and leave to cool completely. Serve<br />
dusted with icing sugar and decorated with the extra orange zest.<br />
TIP: If the top of the cake starts to over-brown before the end of the cooking time, cover loosely with a piece of foil.
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