Party vol-au-vents
Use our foolproof recipe for vol-au-vents with retro puff pastry cases, then pack them high with savoury fillings for a party canapé
Orange & apricot loaf cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 175g unsalted buttersoftened, plus extra for greasing
- 175g dried apricotchopped
- zest 2 large orangejuice of 1
- 175g golden caster sugar
- 3 medium eggsbeaten
- 280g self-raising flour
- drop of milk(optional)
- 50g icing sugar
Nutrition: per serving
- kcal430
- fat20g
- saturates12g
- carbs57g
- sugars32g
- fibre4g
- protein7g
- salt0.4g
Method
step 1
Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
step 2
Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
step 3
Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
step 4
Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.
