Apricot and lemon loaf

Name: Apricot and lemon loaf
Ingredients: 75 g/3 oz/¾ cup ground almonds; 40 g/1½ oz/⅓ cup pistachio nuts, chopped; 50 g/2 oz/½ cup flaked almonds; 15 g/½ oz/2 tbsp whole pistachio nuts; freshly squeezed juice of 1 lemon; 45 ml/3 tbsp caster (superfine) sugar; 175 g/6 oz/¾ cup butter, softened, plus extra for greasing; 175 g/6 oz/1½ cups self-raising (self-rising) flour, sifted; 2.5 ml/½ tsp baking powder; 175 g/6 oz/scant 1 cup caster (superfine) sugar; 3 eggs, lightly beaten; finely grated rind of 1 lemon; 175 g/6 oz/1½ cups ready-to-eat dried apricots, finely chopped

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This lovely cake has apricots and nuts in the crumb itself, and is topped with a crunchy layer of almonds and pistachio nuts. After baking it is soaked in a tangy lemon syrup to keep it moist.

Ingredients

175 g/6 oz/¾ cup butter, softened, plus extra for greasing
175

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 900 g/2 lb