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Apricot and Almond Loaf
By Andy | August 4, 2009
Apricot and Almond Loaf
Serves 8
Prep time : 5 minutes
Cooking time : 55 minutes
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Ingredients
300 grams dried apricots.
1/2 cup apple cider vinegar.
1/3 cup apricot nectar.
2 cups plain flour.
1/2 teaspoon bicarbonate of soda.
2/3 cup caster sugar.
2/3 cup milk.
2 teaspoons vanilla essence.
1/3 cup slivered almonds.
Cream cheese and apricot conserve, to serve.
Method
Preheat oven to 180 C.
Line and grease a loaf pan with baking paper.
Place a saucepan over medium-low heat and add apricots, vinegar and apricot nectar.
Bring to the boil, then allow to simmer for 5 to 10 minutes. Almost all of the liquid should have been absorbed.
Remove from the heat and set to one side to cool.
Into a large bowl, sift flour and bicarbonate of soda.
Stir in sugar, and then add milk, vanilla and apricot mixture. Stir until well mixed.
Pour mixture into loaf tin, and smooth over top until level.
Sprinkle almonds over the top, and press lightly to secure.
Bake for 40 to 45 minutes. When pierced with a skewer, it should come out clean.
Allow to stand in tin for 10 minutes, then remove and cool on a wire rack.
Serving
Cut thick slices and spread with cream cheese and apricot conserve. Can be served warm or cold.
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Topics: Desserts, Sweet Snacks | No Comments »
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