Dried apricots are a South African classic that are made into both sweet and savoury dishes. Here is a tea-time classic of an apricot teabread. It's made with rooibos (redbush tea) that, in Durban fashion has been flavoured with cinnamon, cloves, allspice berries (pimenton) and star anise to make chai.
If you can't get redbush tea black tea will work just as well.
100g (3 1/2 oz) sultanas
100g (3 1/2 oz) raisins
150g (3/4 cup) caster sugar
300ml hot, strong, rooibos tea
1 cinnamon stick
2 star anise
4 allspice berries (pimenton)
4 whole cloves
275g (2 1/4 cups) self-raising flour
1 tsp bicarbonate of soda
1 egg, beaten
Combine the dried fruit and sugar in a bowl, pour over the spiced tea (remove the spices) then cover and set aside to macerate (soak) over night.
When ready to cook, sift together the flour, bicarbonate of soda and ground cinnamon into a large bowl. Mix in the soaked fruit and the egg and stir to combine into a batter.
Spoon the resultant batter into a greased and lined 1kg (2lb) loaf tin. Level the surface then transfer to an oven pre-heated to 160ºC (325ºF), Gas Mark 3 and bake for about 1 hour or until the cake is well risen and the top has cracked. At this stage a skewer inserted into the centre should emerge cleanly. If not, then return to the oven, cook for a further 10 minutes and test again.
Allow the cake to cool in the tin for 10 minutes then loosen with a thin-bladed palette knife and turn out onto a wire rack. Peel off the lining parchment and set aside to cool completely.
Cut the cake into slices, spread liberally with butter and serve accompanied by tea.
If you can't get redbush tea black tea will work just as well.
South African Apricot Teabread
Ingredients:
100g (3 1/2 oz) dried ready to eat apricots, chopped100g (3 1/2 oz) sultanas
100g (3 1/2 oz) raisins
150g (3/4 cup) caster sugar
300ml hot, strong, rooibos tea
1 cinnamon stick
2 star anise
4 allspice berries (pimenton)
4 whole cloves
275g (2 1/4 cups) self-raising flour
1 tsp bicarbonate of soda
1 egg, beaten
Method:
Prepare the tea then place in a heat-proof jug and add the whole spices. Cover and set aside to steep for 10 minutes.Combine the dried fruit and sugar in a bowl, pour over the spiced tea (remove the spices) then cover and set aside to macerate (soak) over night.
When ready to cook, sift together the flour, bicarbonate of soda and ground cinnamon into a large bowl. Mix in the soaked fruit and the egg and stir to combine into a batter.
Spoon the resultant batter into a greased and lined 1kg (2lb) loaf tin. Level the surface then transfer to an oven pre-heated to 160ºC (325ºF), Gas Mark 3 and bake for about 1 hour or until the cake is well risen and the top has cracked. At this stage a skewer inserted into the centre should emerge cleanly. If not, then return to the oven, cook for a further 10 minutes and test again.
Allow the cake to cool in the tin for 10 minutes then loosen with a thin-bladed palette knife and turn out onto a wire rack. Peel off the lining parchment and set aside to cool completely.
Cut the cake into slices, spread liberally with butter and serve accompanied by tea.
flour, cake, apricots, teabread, tea cake
Cakes
South Africa
South African Apricot Teabread
https://fabulousfusionfood.blogspot.com/2019/04/south-african-apricot-teabread-recipe.html
South African Apricot Teabread. This is a classic South African version of a fruited teabraead that's made and flavoured with rooibos tea and dried apricots. Make this and you will be a convert.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQIUoywJTZDHnEJ85UWu0KDsxQaJJSBnM8l5S4eLod-fHWiTAnfJLKRV3eew208QFwRbcv3TWWgrMNJeQ0oB1zdzlkNHo7myFLgtYimhDEiNrIgFAT1ICfciPNkM6EQyBUv1qdzgX1P4/s1600/apricot-teabread.png
2019-02-18
Yield: 2
South African Apricot Teabread
South African Apricot Teabread. This is a classic South African version of a fruited teabraead that's made and flavoured with rooibos tea and dried apricots. Make this and you will be a convert.
prep time: 20 minuts
cook time: 60 mins
total time: 90 mins
Ingredients:
- 100g (3 1/2 oz) dried ready to eat apricots, chopped
- 100g (3 1/2 oz) sultanas
- 100g (3 1/2 oz) raisins
- 150g (3/4 cup) caster sugar
- 300ml hot, strong, rooibos tea
- 1 cinnamon stick
- 2 star anise
- 4 allspice berries (pimenton)
- 4 whole cloves
- 275g (2 1/4 cups) self-raising flour
- 1 tsp bicarbonate of soda
- 1 egg, beaten
For the Cake:
Method:
- Prepare the tea then place in a heat-proof jug and add the whole spices. Cover and set aside to steep for 10 minutes.
- Combine the dried fruit and sugar in a bowl, pour over the spiced tea (remove the spices) then cover and set aside to macerate (soak) over night.
- When ready to cook, sift together the flour, bicarbonate of soda and ground cinnamon into a large bowl. Mix in the soaked fruit and the egg and stir to combine into a batter.
- Spoon the resultant batter into a greased and lined 1kg (2lb) loaf tin. Level the surface then transfer to an oven pre-heated to 160ºC (325ºF), Gas Mark 3 and bake for about 1 hour or until the cake is well risen and the top has cracked. At this stage a skewer inserted into the centre should emerge cleanly. If not, then return to the oven, cook for a further 10 minutes and test again.
- Allow the cake to cool in the tin for 10 minutes then loosen with a thin-bladed palette knife and turn out onto a wire rack. Peel off the lining parchment and set aside to cool completely.
- Cut the cake into slices, spread liberally with butter and serve accompanied by tea.
© Dyfed Lloyd Evans
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