Apricot, Almond and Marmalade Loaf


A very good friend of mine makes excellent marmalade. It takes me ages to get through a jar, even though I love marmalade on toast for breakfast. This marmalade is just way too good to be left at the back of the fridge so I thought I’d give this recipe a go. I was so pleased with the results, just the thing for that mid-afternoon dip in energy. It’s so moist and the flavours really come through. It’s perfect for autumn. I’ve also tried this with a ginger and orange marmalade that I bought at a village fete and it worked extremely well! This recipe can be found on realfood.tesco.com.





225g unsalted butter

150g light muscovado sugar

 1 orange, zested

3 large eggs, beaten

225g self-raising flour

50g ground almonds

200g dried apricots, roughly chopped

25g flaked almonds

     Preheat oven to 180 degrees

     Line a 1kg loaf tin with baking paper

     In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.

     Beat in the orange zest and eggs until combined then stir in 50g of the marmalade

     Fold in the flour and ground almonds, then stir in three quarters of the apricots

     Transfer the mixture into the lined tin

     In a bowl combine the remaining apricots and flaked almonds and spoon over the cake.

     Bake for 20 minutes, then cover the top with foil to prevent topping from burning and bake 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 the glaze, gently heat the remaining marmalade in a small saucepan with 2 teaspoons of water. Brush the glaze over the cake and leave to set.


Fig and Yoghurt Cake

Fig and Yoghurt Cake (2)

My fig tree is the tree that just keeps on giving, as a result, I have an abundance of figs. I found this recipe on http://www.hungrycouplenyc.com. I’ve made yoghurt cakes before and they always make me feel that I’m being ‘healthy’. The loaf shape also helps with this fantasy, as I feel like I’m eating bread rather than cake. This cake is so moist and so fragrant it goes down a treat for afternoon tea.

Fig and Yoghurt Cake

Ingredients (Makes 8-10 servings)
2 large eggs
200g caster sugar
115g unsalted butter, at room temperature
1 teaspoon vanilla extract
200g Greek style yoghurt
Zest of 1 lemon
240g plain flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon

pinch of ground ginger
3 fresh figs, quartered


       Using either a stand or hand mixer, add the eggs and sugar to a large bowl and beat together until fully combined. 

       Beat in the butter, vanilla, lemon zest and yoghurt until all the ingredients are combined.

       In a separate bowl, sift together the flour, salt, baking powder, ginger and cinnamon.

       Slowly stir the dry ingredients into the wet until all the flour is incorporated.

       Butter and flour a loaf tin (add baking parchment for easy removal) and pour in the batter.

       Place the quartered figs along the top of the batter and press in slightly until only the tops are showing. 

       Bake in a pre-heated oven 180°C fan/ 200°C/ Gas 6 for approximately 50 minutes or until a toothpick comes out clean. 

       Allow to cool and then dust with icing sugar before serving (optional).