Dried Apricot Loaf

Dried Apricot Loaf

This is a semi-healthy (let's not get excited) cake which has a moist, less sweet flavour.  This is actually a rather good breakfast loaf and can be toasted or warmed and served with butter.

1 cup chopped dried apricots soaked in 1 cup boiling water

½ cup raisins

⅓ cup dried peel

1 cup oats

1 cup bran

2 ½  cups self raising flour (go nuts, use wholemeal)

6 tablespoons canola oil

1 teaspoon baking powder

¾ cup brown sugar

3 eggs

1 ½ cups Greek yoghurt

1 tablespoon Kirsch or Rum

½ cup walnuts, chopped

½ teaspoon ground allspice

Pre-heat oven to 180°C

In a large mixing bowl combine the apricots, bran, peel, raisins and oats in a bowl and add the flour and baking powder.

In a separate bowl, whisk together the oil, eggs, yoghurt and Kirsch.

Fold the egg mixture into the flour mixture to form a thick batter.  Add the walnuts and the allspice.  The batter should be pourable, yet fairly thick.  If it is too thick, add a little water.

Line a loaf tin with baking paper and pour in the batter.

Sprinkle a few extra dried apricots and walnuts onto the top of the loaf.

Bake for 45-55 minutes or until a skewer can be removed cleanly.

Serve with a dollop of Greek yoghurt.