Ingredients for Apricot Tea Loaf
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How to Make Apricot Tea Loaf
- Soak 1 cup dried apricots in 1 cup freshly brewed strong black tea for at least 1 hour, or until the tea is fully absorbed by the apricots.
- Preheat oven to 180°C (350°F).
- Grease and flour a 13cm x 25cm loaf pan.
- Using an electric mixer, cream together 175g softened unsalted butter and 175g caster sugar until light and fluffy.
- Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gently fold in 200g self-raising flour and the soaked apricots, reserving some for topping (optional).
- Spoon the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Let the loaf cool in the tin for 5 minutes before turning it out onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
127g
Fat
54g
Carbs
16g
