Apricot and almond tea loaf

Recipe from: 3/1/1998 12:00:00 AM
Ingredients 15
Servings 16
Time 15 min

Ingredients

  • CAKE
  • 225
    g
    dried apricots, chopped
  • 75
    g
    almonds, chopped
  • 250
    g
    cake flour
  • pinch of salt
  • 10
    ml
    bicarbonate of soda
  • 90
    g
    butter
  • 200
    g
    castor sugar
  • 2
    large eggs, lightly beaten
  • 1
    finely grated rind of an orange
  • 5
    ml
    vanilla essence
  • 100
    ml
    milk
  • SYRUP
  • 1
    juice of an orange
  • 60
    ml
    sugar
 

Method

1 1/4 hours
 
Mix apricots, almonds and 45 ml flour. Sieve remaining flour with salt and bicarbonate of soda. Beat butter and sugar until light. Beat in eggs, orange rind and vanilla essence. Gently fold in alternating spoonfuls of flour, milk and apricot mixture until evenly mixed. Spoon into a greased and lined loaf tin. Bake in preheated oven for 1 1/4 hours. SYRUP: Gently heat juice and sugar until sugar dissolves. Boil for 2 minutes. Pierce cake in several places with a fine skewer and spoon over hot syrup. Leave to cool in tin. Makes: 16 slices Oven temperature: 180 ºC
 

Read more on: bake  |  fruit
 

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