Apricot Loaf recipe

Though the start of May in the Orkney islands has been marked by colder winds, there have been the occasional brief moments of golden sunlight, and with that, I have begun thinking about the summer ahead. As a result, when looking through old recipe books for a new treat to try, this one – with the sweet summery taste of lovely apricots immediately (apri)caught my eye.

I couldn’t get over how easy the recipe was to make (simply throw nearly all the ingredients into a bowl and mix!) and how impressive the end result was.

This apricot loaf recipe comes from the book Kirkwall City Pipe Band Recipes, which was published in 1996. The Kirkwall City Pipe Band, which was formed in 1919, are an extremely talented and dedicated group of individuals who give up their time to play at the many events (agricultural shows, Remembrance Sunday etc.) in the island’s calendar. This fundraising book is stuffed with recipes from pipe band members, their families and friends. However some were too shy to add their names next to the recipes they contributed, so the person who donated this delicious Apricot Loaf recipe will forever remain a mystery!

I couldn’t get over how easy the recipe was to make (simply throw nearly all the ingredients into a bowl and mix!) and how impressive the end result was. It’s sticky and moist and sweet, and can be spread with a layer of butter or is equally as nice without. Once one slice was tried, my wife and I couldn’t resist another!

Ingredients:

• 5oz (140g) apricot yoghurt
• 5oz (140g) caster sugar
• 6oz (170g) self raising flour
• 1oz (28g) melted margarine
• 2 beaten eggs
• 2½ oz (70g) dried apricots chopped (set aside ¼oz of these for the top)
• ½oz (14g) flaked almonds (set aside ¼oz of these for the top)

Method:

1. Heat your oven to 180°C/350°F/Gas 5.
2. Grease and line a 2lb (1kg) loaf tin with baking paper.
3. Chop the apricots into small chunks and melt the margarine (30 seconds in a microwave should do it)
4. In a bowl, mix the yoghurt, caster sugar, self raising flour, melted margarine, 2 beaten eggs and 2¼ oz (63g) of the dried apricots and ¼oz (7g) of the flaked almonds.
5. Set the remaining ¼oz (7g) dried apricots and ¼oz (7g) flaked almonds aside for the top of the loaf.

6. After it’s been thoroughly mixed, drop the mixture evenly into the loaf tin.
7. Sprinkle 7g of dried apricots and 7g of flaked almonds evenly on top of the loaf – this will form a crunchy topping.

8. Bake for 45 minutes or until the loaf is golden brown and cooked.
9. Cool in the tin for 15 minutes, then slice and serve.

This Apricot Loaf is especially delicious when warm!

By Magnus Dixon
Orkney and Shetland enthusiast, family man, loves walks, likes animals, terrible at sports, dire taste in music, adores audiobooks and films, eats a little too much for his own good.

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