Rich and buttery, yet light and airy, this wonderful loaf-cake captures the essence of the classic with an added twist. Adding cognac gives a depth of flavour should you feel you particularly adventurous. You can even soak the apricots in it too. Also it is one of those cakes which tastes much better next day after baking.
TEA LOAF WITH APRICOTS
200g plain flour
170l butter room temperature
4 tablespoons cognac
170g dried apricots
1/2 teaspoon of baking powder
pinch of salt
1. Place dried apricots in a separate bowl, cover with boiling water and leave for 5 minutes, then tip the apricots into the colander and let them dry. When they are completely dry from water, chop them into cubes and toss in a little amount of flour – it will prevent the fruit from gathering in one area and distribute evenly throughout the cake. Leave aside until later.
2. Preheat the oven to 170C. Butter the loaf tin and line with the parchment paper.
3. Beat the butter for 5-6 minutes until it’s really fluffy, add sugar, beat another 5 minutes. Slightly beat the eggs with the fork and gradually add into the buttery mixture, along with the cognac, continue mixing
another 5 minutes.
4. In a separate bowl mix the flour with the baking powder and salt. Gradually add the flour mixture into the buttery one. The mass will increase in volume, becoming very soft and airy. At the end, add the apricots and carefully mix into the batter, pour into the prepared tin.
5. Bake it for about 55 minutes or until golden and skewer comes out clean. After the baking leave the cake to cool in the tin because this cake is very fragile. Sprinkle with icing sugar before serving.
P.S: Please do not be confused by my pictures as it looks like the cake has raisins in it, where in my recipe I talk about apricots. The thing is I came across to the DARK variety of dried apricots which I have never tried before and I was keen to try them. They are very dark and look like raisins when chopped but I definitely recommend them if you have never tried/seen dark apricots. Try them next time you see them because they are very soft, juicy and delicious. 🙂