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Method
Make it happen
- 01
Soak the chopped apricots in warm tea for 30 minutes, then drain. Heat oven to 165°C fan and line a 900 g loaf tin.
- 02
Beat sugar, eggs and oil, then fold in flour, orange zest, drained apricots and pistachios.
- 03
Spoon into tin, level the surface and bake 45–55 minutes until golden and a skewer is clean.
- 04
Cool in the tin 10 minutes, then transfer to a rack. Slice once fully cooled.