Name: Apricot and almond tea loaf
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 225.00 g apricots dried, chopped; 75.00 g almonds chopped; 250.00 g flour cake; salt just a pinch; 10.00 ml Bicarbonate of soda; 90.00 g butter; 200.00 g castor sugar; 2.00 eggs large, slighly beaten; 1.00 orange zest only; 5.00 ml vanilla essence; 100.00 ml milk; 1.00 orange juice only; 60.00 ml sugar

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Ingredients (13)

CAKE

225.00 g	apricots — dried, chopped
75.00 g	almonds — chopped
250.00 g	flour — cake
	salt — just a pinch
10.00 ml	Bicarbonate of soda
90.00 g	butter
200.00 g	castor sugar
2.00	eggs — large, slighly beaten
1.00	orange — zest only
5.00 ml	vanilla — essence
100.00 ml	milk

SYRUP

1.00	orange — juice only
60.00 ml	sugar

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Method:

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