Sunshine can be fleeting, particularly in the depths of winter, which makes the bright spring flavours of the stunning 90 point Oyster Bay Pinot Grigio an absolute delight!
Limited stock is now available at the LCBO so get your hands on some while you still can, and then pair it with this beautiful orange and apricot loaf.
It’s incredibly moist, with crunchy poppy seeds topped with fragrant apricots and an orange glaze; the perfect accompaniment to a splash of Oyster Bay Pinot Grigio. Welcome to spring!
Orange, Poppy Seed & Apricot Loaf Recipe
1½ cups plain flour
2 tsp baking powder
½ tsp salt
4 tbsp poppy seeds
1 cup unsweetened Greek yogurt
1 cup caster sugar
3 free range eggs
2 tsp orange zest (from about 1 large orange)
½ tsp vanilla
½ cup vegetable oil
4 firm apricots, cut in half, seeded and thinly sliced
1 cup icing sugar
Juice of 1 orange
Preheat oven to 180°.
Grease a 23cm x 12cm (approx) loaf pan, dust with flour, then tap out any excess.
In a medium bowl, whisk together flour, baking powder, salt and poppy seeds; set aside.
In a large bowl, mix together yogurt, sugar, eggs, orange zest, vanilla and vegetable oil.
Slowly add in dry ingredients until mixed.
Pour mixture into your loaf pan then arrange apricots lengthwise along the top, overlapping to create a pattern.
Bake for about 1 hour, 10 minutes until a toothpick inserted into the centre comes out clean.
Let cool 10 minutes in the pan before transferring to a wire rack.
When loaf has cooled, make the glaze by whisking icing sugar and orange juice together.
Pour glaze over loaf, let harden for 20 minutes, then slice and serve.
Recipe credit: Gretchen, My Weekend Table myweekendtable.com
The post is sponsored by Oyster Bay Wines