This easy fruit loaf packed with chunks of apricot and the essence of citrus is the most delicious teatime treat.
Since I got back from the UK, I’ve been so distracted out of the kitchen that I’ve hardly had time to get busy in it! First off, David left his job and is enjoying a well earned break and then Teddy Roosevelt entered the family fold and it’s been such a joy to have not one but two full time playmates!
We’ve been enjoying what I can only describe as holidays at home, going out for walks, having coffee and lunch dates and spending quality time not just with each other but with family and friends too. It’s been glorious!
It was only when my neighbour gave me some oranges fresh from her family farm that I really rediscovered my kitchen mojo. I also discovered a bag of nearly out of date dried apricots and it turns out orange and apricots are a winning combination (and not just because they’re the same colour!)
The chunks of apricot are a really sweet and chewy surprise in this cake and there’s just enough orange to give it a bit of tang. Even David who does not like dried fruit, loves this cake and if that’s not a seal of approval, I don’t know what is!
The best thing is that this loaf is super easy with or without a Thermomix. The hardest bit is stopping at just one slice!
Are you easily distracted? Who are your favourite people to spend time with?
Serves 8-10
Ingredients
zest of 2 oranges and juice of 1
175g dried apricots, chopped
175g butter
175g caster sugar
3 eggs
280g self-raising flour
4 tablespoons milk
TO DECORATE
50g icing sugar
1 tablespoon reserved orange juice
How to – Traditional
- Heat oven to 160C and line a loaf tin with baking paper.
- In a small saucepan, heat the chopped apricots with the orange zest and all but 1 tablespoon of the juice. Simmer gently for about 5 minutes until the apricots have absorbed all the juice. Set aside to cool.
- Beat the butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the flour and the milk and then stir in the cooled apricot mixture.
- Transfer the batter to prepared tin and smooth the top. Bake for about 1 hour or until a skewer inserted in the middle comes out clean.
- Cool in the tin for at least 10 minutes before transferring to a wire rack to cool completely.
- When the cake is completely cool, make the icing. Gradually add the reserved orange juice to the icing sugar, stirring until smooth and a little bit runny. Use a teaspoon to drizzle the icing over the cake in a zigzag pattern and allow to set.
How to – Thermomix
- Heat oven to 160C and line a loaf tin with baking paper.
- Place apricots into TM bowl. Chop for 2-3 seconds on speed 6.
- Reserve 1 tablespoon of the orange juice in a small bowl and set aside. Add the remaining orange juice and orange zest to the TM bowl and heat for 2 minutes at 100C on reverse speed soft. Set aside and allow to cool for about 10 minutes. Don’t wash the bowl.
- Place butter in TM bowl and chop for 5 seconds on speed 7. Add the sugar and mix for 30 seconds on speed 4. Scrape down sides of bowl.
- With the blades running on speed 3, add the eggs one at a time through the hole in the lid, mixing well after each addition. This should take about 1 minute.
- Add the flour and the milk and mix for 10 seconds on speed 4. Scrape down sides of bowl and mix again for another 10 seconds on speed 4.
- Add the apricot mixture and mix for 10 seconds on reverse speed 4.
- Transfer the batter to prepared tin and smooth the top. Bake for about 1 hour or until a skewer inserted in the middle comes out clean.
- Cool in the tin for at least 10 minutes before transferring to a wire rack to cool completely.
- When the cake is completely cool, make the icing. Gradually add the reserved orange juice to the icing sugar, stirring until smooth and a little bit runny. Use a teaspoon to drizzle the icing over the cake in a zigzag pattern and allow to set.
