Dried fruit dishes for any time of day

Add panache to any­thing from break­fast and teatime cake to starters and post-din­ner snacks



FOR BREAK­FAST A thin slice of this de­li­cious bread served with a lit­tle cream cheese, blue cheese and hon­eyed ba­con makes for a de­li­ciously dif­fer­ent first meal of the day. MAKES 30-40 THIN SLICES PREPA­RA­TION: 20 MIN BAK­ING: 40-60 MIN 4 large eggs 10ml (2t) vanilla essence 80ml (¹⁄3c) brown sugar or honey 180ml (¾c) cake flour 2,5ml (½t) salt 1,2ml (¼t) bak­ing pow­der 1,2ml (¼t) bi­car­bon­ate of soda 70g dried apri­cots, chopped 50g dried cran­ber­ries 50g dried pears, chopped 50g cur­rants or sul­tanas 100g ground al­monds 100g whole al­monds or pecan nuts, chopped 100g toasted sun­flower seeds or pump­kin seeds TO SERVE ba­con rash­ers brushed with honey and grilled cream cheese blue cheese (op­tional) a lit­tle honey for driz­zling (op­tional) Pre­heat the oven to 180°C. Grease a small loaf tin with non­stick spray and line with bak­ing pa­per. 1 In a large bowl, beat the eggs, vanilla essence and sugar or honey to­gether un­til thick and smooth. 2 In a sep­a­rate bowl, sift the dry in­gre­di­ents to­gether. 3 In a third bowl mix the fruit, nuts and seeds then sift a lit­tle of the flour mix­ture over. 4 Al­ter­nat­ing be­tween the dry in­gre­di­ents and the fruit mix­ture, fold these into the egg mix­ture. 5 Trans­fer to the pre­pared tin and bake for 40-60 min­utes – a skewer in­serted in the mid­dle should come out clean. If it’s still not done af­ter 40 min­utes, cover with foil (to keep it from burn­ing) and con­tinue bak­ing. Once done, re­move from the oven and cool a lit­tle in the tin, then trans­fer to a wire rack to cool com­pletely. To store, wrap in cling­film – it will keep for sev­eral weeks in the fridge or up to three months in the freezer. 6 To serve Slice su­perthinly. Spread cream cheese on a slice or two per serv­ing, stack ba­con on top and crum­ble blue cheese over (if us­ing). Fin­ish with a driz­zle of honey if you like.

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