So the Great British Bake Off has returned to our screens, bringing with it a renewed passion for all things flaky, crumbly and cakey.
My homemade creations are a far cry from the multi-tiered, iced to perfection specimens from the show, but I do make a good loaf cake. My favourite recipe comes from Nigella Lawson’s Kitchen. Her banana butterscotch muffin recipe is divine, and I often adapt it to create a dense, gooey loaf that stays good for days.
This weekend though, I used up a punnet of apricots I had in the fridge with a skinny apricot & coconut loaf. This one calls for yoghurt rather than butter, and I use brown sugar to give the cake a caramel sweetness.
What you’ll need:
150g wholemeal flour
1tsp baking powder
1tsp bicarbonate of soda
50g brown sugar
1 large free range organic egg
4-5 apricots, stoned and diced
1/2 tub Greek yoghurt, I use Rachel’s Organic Coconut Greek Style yoghurt to flavour the cake.
What to do:
1) Start off by sifting the flour, baking powder and bicarb in a large mixing bowl.
2) In a separate bowl or jug, beat the eggs and sugar until light and frothy, then slowly incorporate the yoghurt.
3) Gently mix the egg, sugar and yoghurt into the dry ingredients, making sure to scrape the sides. If the mixture looks too thick then add another spoon of yoghurt until the consistency loosens.
4) Finally fold in the chopped apricot pieces and transfer into a greased loaf tin. You can use butter or coconut oil for this.
5) Bake at 180C (160C fan) for around 45 minutes, or until you can stick a skewer into the cake and it comes out clean.
6) Cool and decorate with dessicated coconut, then enjoy with a brew!
Happy Baking x