We moved house last weekend, and since then it’s been busy, busy, busy, with no chance for a relaxing bake-up… so after beginning my weekend with a 6.5 hour hike, I resolved that this day, Sunday, was to be my Sabbath (for real)… a day when I could do “nothing” (which really means “whatever I damn well feel like”)…
This is one healthy cake I can imagine being consumed in place of toast for breakfast; I mean, there’s fruit, eggs and nuts, so why not?
Apricot and carrot loaf
Melted butter, for greasing (or a can of canola cooking spray)
Preheat oven to 170°C. Brush a 10.5 x 21cm (base measurement) loaf pan with melted butter to grease. Line the base with non-stick baking paper.
Place the apricots in a medium heat-resistant bowl and cover with boiling water. Stand for 10 minutes. Drain well.
Sift together the flours and spice into a medium mixing bowl. Stir in the apricots, brown sugar, carrots and walnuts. Add the butter and eggs and use a large metal spoon to combine.
Spoon into the prepared pan and bake in preheated oven for 1 hour or until a skewer inserted in the centre of the loaf comes out clean. Stand in the pan for 5 minutes before turning onto a wire rack to cool completely.