Apricot & Sultana Keks

• This is a lovely moist cake which stays good for several days.
• It was made in a long narrow Continental loaf tin.
• I am sure it would be good in a 2lb loaf tin – but this has not been tested.

INGREDIENTS

• 150g dried apricots – chopped into small pieces (I used already chopped apricots)
• 100g sultanas
• Hot Earl Grey Tea
• *
• 225 butter
• 300g caster sugar
• ¼ teaspoon vanilla essence
• 3 eggs
• *
• 200g plain flour
• 40g ground almonds
• 2 teaspoons baking powder
• Large pinch of salt
• *
• 80g Greek style yoghurt

METHOD

• Make some strong Earl Grey tea – if using loose leaf tea – strain the leaves from the liquid.
• Cover the apricots and sultanas with the hot tea.
• Leave for 20 minutes.
• *
• Strain the fruit and pat them dry with kitchen roll.
• *
• Pre-heat the oven to GM5 – 200ºC
• Grease and line a long narrow loaf tin.
• Cream the butter, sugar and vanilla essence till pale and fluffy.
• Add the eggs – 1 at a time – beating after each addition.
• *
• In a seperate bowl mix the: flour, baking powder, almonds and salt.
• Toss the fruit in the flour and mix together.
• *
• Put half the flour and fruit mixture into the creamed butter mixture.
• Stir lightly.
• Stir in the yoghurt.
• Stir in the rest of the flour and fruit mixture.
• *
• Pour the batter into the baking tin.
• Bake for 50 – 55 minutes.
• Cover the top with greaseproof or tin foil if it starts to burn before being cooked through.

Royal Doulton Sonnet tea plate.