TEN­DER APRI­COT LOAF

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 1¼ hrs Makes 1 medium loaf

2 eggs, lightly beaten 2 Tbsp neu­tral oil 1 tsp finely grated or­ange zest ½ cup fresh or­ange juice 2½ cups Annabel’s Magic Bak­ing Mix (see above) ¾ cup caster sugar 2 cups coarsely chopped dried apri­cots 1 cup coarsely chopped wal­nuts or dried cran­ber­ries Pre­heat oven to 160C fan­bake. Grease a medium (6-cup ca­pac­ity/about 22cm x 11cm) loaf tin and line with bak­ing pa­per. Com­bine eggs, oil, or­ange zest and juice in a small bowl. In a large bowl, com­bine bak­ing mix, sugar, apri­cots and wal­nuts or cran­ber­ries. Stir liq­uids into dry in­gre­di­ents un­til just in­cor­po­rated. Spoon into pre­pared tin and bake un­til a skewer in­serted into the cen­tre comes out clean (60-70 min­utes). Al­low to cool in the tin. Can be stored in an air­tight con­tainer for up to a week. Serve warm, cold or toasted, sliced and lightly but­tered.

Annabel says: Try to get New Zealand dried apri­cots for this easy loaf, as they have so much more flavour. It’s great served sliced and but­tered for an old-fash­ioned af­ter­noon tea treat.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.