Apricot and Almond Tea Loaf

Makes:  16 slices;  Prep:  15 mins;  Cook:  1 ¼ hours;  Cals per slice:  254

Ingredients:  225g (8oz) ready-to-eat dried apricots, chopped; 75g (3oz) almonds, chopped; 250g (9oz) plain flour; pinch of salt; ½ tsp bicarbonate of soda; 90g (3 ½ oz) butter; 200g (7oz) caster sugar; 2 large eggs, lightly beaten; finely grated rind of 1 orange; ½ tsp orange flower water; 100ml (4 fl oz) milk.  Syrup:  juice of 1 orange; 4 tbsp granulated sugar

  • Mix apricots, almonds and 45ml (3 tbsp) flour.  Sieve remaining flour with salt and bicarbonate of soda.
  • Beat butter and sugar until pale and fluffy.  Beat in eggs, orange rind and orange flower water.
  • Gently fold in alternating spoonfuls of flour, milk and apricot mixture until evenly mixed.  Spoon into a greased and lined 1 kg (2lb) loaf tin.  Bake for 1 ¼ hours.
  • For syrup, gently heat juice and sugar until sugar dissolves.  Boil for 2 minutes.  Pierce cake in several places with a fine skewer and spoon over hot syrup.  Leave to cool in tin.

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