Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, apricot loaf. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Apricot Loaf is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Apricot Loaf is something which I’ve loved my entire life. They are nice and they look fantastic.
Lemon and Apricot Breakfast LoafOnce Upon a Food Blog. Everyone will love this easy sweet potato, chestnut and apricot loaf - make it for a stunning veggie Christmas centrepiece. This fruity and zesty loaf is perfect for afternoon tea.
To begin with this recipe, we have to prepare a few components. You can have apricot loaf using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Apricot Loaf:
- Get 130 g butter
- Make ready 85 g caster sugar
- Prepare 85 g ground almonds
- Make ready 200 g plain flour
- Get 1 tsp bicarbonate of soda
- Get 1 tsp baking powder
- Make ready 2 eggs plus 1 extra egg white
- Get 1 tbs milk
- Make ready 85 g chopped apricots
- Get Brandy for soaking apricots in
Apricot-Pecan Loaf Sift together flour, sugar, baking powder, soda, & salt. Add egg, oil, & apricot nectar & blend well. Delia walks you through this simple tea bread recipe for delicious results - perfect for beginners and for baking with kids. Apricot-Date Mini Loaves Recipe photo by Taste of Home.
Instructions to make Apricot Loaf:
- Start by chopping the preserved apricots and pouring a little brandy on them to soften. Leave to soak for an hour. Line a 2lb loaf tin with baking parchment.
- When ready to start, pre-heat the oven to 160 degrees, then begin by creaming the butter and sugar. Then add the dry ingredients plus the whole egg and beat until smooth. Next add the apricots and milk. The mixture will be quite stiff at this point.
- Next take the 2 additional eggs and separate the whites into a bowl. Add one of the yolks to the mixture and blend it in. Discard or find another use for the other yolk. Whisk the 2 egg whites on a high speed setting using a fresh whisk (do not contaminate with the dough) until peaks form. Using a spatula stir the egg foam through the mixture until blended and it is a slacker consistency. Add it to the tin.
- Finally put into a medium oven at 160 degrees centrigrade and bake for 45 minutes to an hour. Test with a skewer to ensure it is baked through. Once cooked remove from the tin and allow to cool on a rack.
- Once cool this cake can be served as it is or sliced through and spread with apricot jam and butter icing/ iced on the top or both.
Top with half of the streusel; cut through with a knife to swirl. This is a very nice, soft loaf which will warm you up with a cuppa on a cold, rainy day! It smells fantastic while it is baking. Butter a standard-size loaf pan and line the bottom with parchment paper. A New Zealand lunch-box classic, this flavourful loaf rewards using the best quality dried apricots.
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