Lemon and Apricot Cake
Nutrition
Calories: 362 kcalCarbohydrates: 42 gProtein: 12 gFat: 27 gSaturated Fat: 16 gCholesterol: 101 mgSodium: 31 mgFiber: 8 gSugar: 22 gVitamin A: 30.6 IUCalcium: 71 mgIron: 9 mg
Ingredients
- 3/4 cup butter softened
- 1-1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup superfine sugar
- 3 whole large eggs
- 1 tablespoon lemon zest
- 1-1/2 cups dried apricots finely chopped
- 1 cup Almonds finely chopped
- 1/3 cup unsalted pistachio nuts chopped
Instructions
- Preheat the oven to 350°F. Grease a 2 lb loaf pan, line the base and sides with waxed paper and grease the paper.
- Place the butter together with the sifted flour and baking powder into a mixing bowl, then add the sugar, eggs and lemon zest. Beat for 1 - 2 minutes until smooth and glossy, and then stir in the apricots, almonds and pistachio nuts.
- Spoon the mixture into the prepared pan and smooth the surface. Bake in the center of the oven for about 1-1/4 hours, or until a skewer inserted into the center of the cake comes out clean. Check the cake after about 45 minutes and cover with a piece of foil when the top is nicely brown. Leave the cake to cool in the pan.