Sweet, nutty and rich with the intense flavor of apricot, this simple loaf cake is perfect for any occasion. Bake it when you have guests for coffee, or just enjoy it as an everyday treat.

Ingredients: (Serves 8)

• 110 g/4 oz roasted hazelnuts
• 170 g/6 oz butter, at room temperature
• 100 g/3 oz caster sugar
• 55 g/2 oz light brown sugar
• 2 eggs
• Finely grated zest of 1 lemon
• 140 g/5 oz self-raising flour
• 1 teaspoon baking powder
• 100 g/3½ oz dried apricots, chopped

Method

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 22 x 12 cm/8½ x 4½ inch loaf tin, and line the bottom with greaseproof paper.

Put the hazelnuts in a food processor and process until coarsely ground, then set aside.

Beat together the butter and sugars until smooth and creamy, then beat in the eggs one at a time. Stir in the lemon zest, then sift the flour and baking powder over the batter. Add the ground nuts and fold together until well mixed. Fold in the apricots.

Spoon the mixure into the prepared loaf tin, smoothing out the top with the back of the spoon. Bake for 50 minutes to 1 hour or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.