Apricot & Ginger Breakfast Loaf
This is a delicious, moist loaf cake that is perfect at breakfast time but it goes down equally well with a cup of tea in the afternoon. Using a mixture of both chopped, dried apricots and pureed apricots it is packed full of flavour. I use sunflower seeds as a topping, but you could use toasted pine nuts or maybe flaked almonds as an alternative. You can also make the mixture into individual muffins or mini loaves, but remember to reduce the cooking time accordingly.
2 and 1/2 cups self raising flour
1/2 cup granulated sugar
1/2 cup soft dark brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pureed apricots
1 large egg
3/4 cup milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup sunflower seeds
3/4 cup chopped dried apricots
3 pieces stem ginger, chopped finely
Preheat oven to Gas Mark 4, 180C, 350F and line a loaf tin with greaseproof paper or a loaf tin liner.
Mix together the egg, oil, pureed apricots, milk and vanilla extract in a bowl.
In another bowl, mix together the flour, baking powder salt and sugars. Add in the wet ingredients and stir together, then add the chopped apricots and 1/2 cup of sunflower seeds.
Transfer into the lined loaf tin, smooth over the top, then sprinkle the remaining seeds and press them gently into the mixture to get them to stick.
Bake for 50 – 60 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Cover the top of the cake with a foil “hat” if it is colouring too fast and the centre of the cake is still sticky. (If you want to make mini loaves, reduce the cooking time to about 25 – 30 minutes)
Allow the cake to cool in the tin for about 10 – 15 minutes, then remove from the tin and allow to cool fully on a wire rack.
To store wrap in greaseproof paper or foil, and it will keep for 5 – 6 days in the fridge. This cake also freezes well. Cut into slices, and greaseproof paper to prevent them from sticking together.