Apricot, Almond and Marmalade Loaf

sliced-apricot-and-almond-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.

apricot-and-almond-loaf

 

 

Ingredients

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.

apricot-and-almond-loaf-for-tea

Plum and Almond Friands

 

IMG_0109

Friands are small French cakes which apparently are hugely popular in Australia. I get really excited when I make things which are so easy, look really impressive and taste delicious. I can’t wait to tell everyone! These cakes are divine and so quick to make, they can be on the table within the hour and eaten even faster! I’m really trying hard not to be greedy, but with such temptation, it’s very difficult! I think the plum on the top of the cake makes a great transition into autumn. It has a lovely tang in contrast to the sweetness of the cake. I also think these would make a great present, I mean who wouldn’t be thrilled to receive a box of these?

Ingredients

(From: Waitrose Summer Harvest 2015)

Makes 12

125g unsalted butter, plus extra for greasing

50g plain flour

115g icing sugar

75g ground almonds

4 medium egg whites

1/2 teaspoon almond extract

3 large plums, stoned and cut into thick wedges

Icing sugar for dusting

IMG_0108

Directions

  • Preheat oven to 200°C/180°C fan/ gas Mark 6.
  • Grease a 12-hole muffin tin with a little butter, then line the bases with circles of baking parchment.
  • Melt the butter.
  • Sift the flour and icing sugar into a bowl and add the ground almonds. Whisk the egg whites until soft peaks form. Stir the almond extract and melted butter into the flour mixture and mix to combine.
  • Using a large metal spoon, fold a quarter of the egg whites into the flour and butter mixture to lighten it, then fold in the remainder until it is just combined.
  • Divide the mixture into the holes in the tins. Arrange the plums on the top and bake for 15-18 minutes. Leave in the tin for 5 minutes, then loosen the edges with a knife and transfer to a wire rack to cool.
  • Serve lightly dusted with icing sugar.

IMG_0118