Apricot Loaf Cake

Thanks, Liz, from My Favourite Pastime for this great recipe. I adapted this from hers entitled, Cherry and Date Cake. Didn’t have the cherries. Didn’t have the dates. Had instead dried apricots that needed to go. Used them all up in this recipe. Did have the almond flour so…used some of that up (one less thing in the back of my cupboard)!!!

Taste: Great
Texture: Great
Ease of Preparation: Quick and easy

Ate a piece with some Black Beautea-Organic tea from The Teatroiter (www.theteatroiter.com) that contains Ceylon black tea, elderberries, hibiscus petals, raisins and roses. What a lovely combination!!! Here’s my version of the recipe.

APRICOT LOAF CAKE

175g (6 oz.) flour
1 1/2 t. baking powder
3/4 c. chopped, dried apricots
1 stick butter, softened
100g (4 oz.) sugar
3 eggs
50g (2 oz.) almond flour
2 T. turbinado sugar

Heat oven to 350F. Grease a loaf pan and line bottom with parchment. Have the parchment come up the long side of the pan and it will be a breeze to lift out.

Mix flour with baking powder and set aside. Beat butter with sugar until light and fluffy. Beat in eggs, one at a time, together with a tablespoon of flour.

Blend in about half the flour with a spoon. Fold in the apricots. Gently fold in the rest of the flour. Spoon into prepared pan. Sprinkle turbinado sugar on top.

Bake for about 40 minutes and check for doneness by poking with a skewer. If it comes out clean, remove from the oven and cool in the pan. Serve in thick slices with that lovely, Black Beautea Organic tea. You will really enjoy this, I am sure!!!

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