Apricot Nut Loaf Recipe

115 g

1

75 g

150 g

85 ml

2

250 g

10 ml

2.5 ml

5 ml

50 g

Dried apricots

Large orange

Raisins

Caster sugar

Oil

Eggs, lightly beaten

Plain flour

Baking powder

Salt

Bicarbonate of soda

Chopped walnuts

• Place the apricots in a bowl, cover with lukewarm water and leave to stand for 30 minutes.
• Preheat the oven to 180^oC / 350^oF / Gas 4. Line a 23 x 13 cm loaf tin with greaseproof paper and then grease the paper.
• With a vegetable peeler, remove the orange rind, leaving the pith. Chop the strips finely.
• Drain the apricots and chop coarsely. Place in a bowl with the orange rind and raisins. Squeeze the peeled orange. Measure the juice and add enough hot water to obtain 175ml liquid.
• Add the orange juice mixture to the apricot mixture. Stir in the sugar, oil and eggs. Set aside.
• In a another bowl, sift together the flour, baking powder, salt and bicarbonate of soda.
• Fold in the flour mixture into the apricot mixture in three batches, then stir in the walnuts.
• Spoon the mixture into the prepared tin bake until a skewer inserted in the centre comes out clean, about 55-60 minutes. If the loaf browns too quickly, protect the top with a sheet of foil.
• Cool in the tin for 10 minutes the transfer to a wire rack to cool completely.