Apple, apricot and pistachio loaf

Apple, apricot and pistachio loaf

By
From
Slow
Serves
6-8
Photographer
Tara Fisher

This all-in-one method is simple: just place everything in a bowl, blitz it together and add the fruit. It’s a bit like my gran’s old lardy cake recipe, a great base to which many other types of fruit can be added.

Ingredients

Quantity Ingredient
125g soft butter, plus extra for greasing
250g plain flour, plus extra for dusting
1 teaspoon baking powder
1 tablespoon mixed spice
150g soft brown sugar
2 large eggs
150g dessert apples
150g dried apricots
150g peeled pistachios

Method

  1. Preheat the oven to 150°C. Grease a 1kg loaf tin and dust it with flour, tapping out any excess. Put the flour, baking powder, spice, butter, sugar and eggs in a large bowl and whisk with an electric hand whisk on a low speed until well combined.
  2. Peel, core and chop the apples into 1cm dice. Chop the dried apricots. Add the apples and apricots to the cake mixture along with the pistachios, and fold them in with a spoon until just combined.
  3. Pour the mixture into the prepared loaf tin and bake in the oven. If using a long, shallow loaf tin, bake for 1 hour. If using a short, deep loaf tin, increase the cooking time to 1½ hours. Check if the cake is cooked by inserting a clean skewer or knife into the centre – if it comes out clean, the cake is ready. If not, bake for a further 5 minutes and check once more. Repeat until the skewer comes out clean.
  4. Leave in the tin to cool for at least 30 minutes before turning out, then allow to cool to room temperature before slicing and serving.
Tags:
James Martin
Saturday Kitchen
slow cooking
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