Orange & apricot loaf cake

• unsalted butter↗175g g

  softened, plus extra for greasing

• dried apricot↗175g g

  chopped

• zest 2 large orange

  juice of 1

• golden caster sugar↗175g g
• medium eggs↗3

  beaten

• self-raising flour↗280g g
• drop of milk

  (optional)

• icing sugar↗50g g

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.