I needed something for my morning teas this week, so I decided to whip up an apricot loaf (p27). It's a variation on the date loaf recipe, i.e exactly the same, only with apricots instead of dates.
To soften the apricots, you chop them up and put them in a bowl with boiling water, baking soda and butter, stir it all together and then leave it for an hour.
When the soaking time is up, you add sugar, egg, walnuts and vanilla essence to the mixture, and beat it through. Finally, sift in the flour and baking powder, and mix it carefully until just combined. I find this incredibly difficult, and always end up overmixing my ingredients because I can't seem to get it all combined.
The combined mixture goes into the oven for 45 minutes. I'd written "40" next to this after trying the date version, so I started checking the apricot loaf after about 35 minutes. I needn't have been so careful: this one took the full 45. I did have to place a piece of baking paper over the top part-way through the cooking time, otherwise the top would have burnt.
The resulting loaf was quite an interesting combination of crunchy crust and soft, fruity loaf. I suspect the crust isn't actually part of the intended result, but actually I liked the texture it added. Soaking the apricots had made them soft and juicy, so there was no chance of the loaf being too dry.
Overall, I liked it. Is it better than the date version? Actually, I think it might be!
Subscribe to:
Post Comments (Atom)
Popular posts this week
-
There's just two weeks until Christmas Eve, which means it's time I got into my annual spate of Christmas baking. It'll be a bi...
-
I decided to ease myself into this challenge by starting with one familiar recipe and one totally unfamiliar one. For the unfamiliar rec...
-
There's a recipe in the 'breakfasts' chapter for Creamoata (p155). I hadn't given much thought to this, but I had a vague id...
-
Well, actually my gravy did need sieving. But I'm getting ahead of myself here... This particular journey began - as so many do - wit...
-
It's hard to believe a whole three years have passed since I posted my first entry in this challenge, and even harder to believe I'v...
-
I've been meaning to tackle a few more sponge recipes: not an appealing task, as I've never yet managed to make a passable sponge. I...
-
I had about 300g of food processor pastry left over from my quiche the other day, so when I arrived home last night with no idea what I wa...
-
Today I made the painful discovery that, when you're buying a house, having the place checked over by a professional isn't just a f...
-
Despite last week's fiasco with the flaky pastry, I was feeling confident as I began my attempt at sweet shortcrust pastry (p81). I le...
-
Well, not much, anyway. I was chatting with Bryn on Skype earlier this afternoon, and in the course of our wandering conversation, I happ...
No comments:
Post a Comment