Marmalade-Glazed Apricot Loaf Recipe

This fruity and zesty loaf is perfect for afternoon tea. The light muscavado sugar adds a fudge-like flavour to complement the orange and apricot.
Serves 12 - 15 mins to prepare and 1 hr 15 mins to cook, 30 mins to cool - 385 calories / serving

225g (7 1/2oz) butter, softened, plus extra for greasing
150g (5oz) Billington’s light muscovado sugar
1 orange, zested
3 large eggs, beaten
125g (4oz) orange marmalade
225g (7 1/2oz) self-raising flour
50g (2oz) ground almonds
200g (7oz) dried apricots, roughly chopped
25g (1oz) flaked almonds

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Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 1kg (2lb) loaf tin and line with nonstick baking paper.

In a large bowl, beat the butter and sugar, using an electric mixer, until light and fluffy. Beat in the orange zest and eggs, until combined, then stir in 50g (2oz) of the marmalade. Fold in the flour and ground almonds, then stir in three quarters of the apricots. Transfer the mixture to the tin.

In a bowl, combine the remaining apricots and flaked almonds and spoon evenly over the cake. Bake for 20 minutes, then cover the top with foil to prevent it burning. Return to the oven for a further 55 minutes, or until a skewer inserted into the middle comes out clean.

Leave to cool in the tin, then transfer to a serving plate. To make a glaze, gently heat the remaining marmalade in a small pan, with 2 tsp water to loosen. Brush the glaze over the cake and leave to set.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding the glaze. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. To defrost, loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature
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