Apricot and Pecan Tea Bread
Tea bread packed with flavour that’s perfect for your afternoon tea break!
Here’s what you’ll need to get started;
- 4 tsp chai tea mix, or 2 chai teabags
- 225g dried apricots, finely chopped
- 6 cardamom pods, split
- 175g caster sugar
- 225g GF plain flour
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp ground cinnamon
- pinch of salt
- 75g butter
- 2 eggs, beaten
- 15g pecans, chopped
- 2 tbsp brown sugar
Pour 300ml boiling water over the tea mix or teabags and cool to infuse for 5 minutes. Place the apricots in a small pan, remove the teabags from the water (if using) and add to the pan, along with the cardamom and sugar. Bring to the boil, then cover and allow to simmer for 10 minutes. Turn off the heat, allow to cool completely and remove the cardamom pods.
Preheat the oven to 180 and grease a loaf tin. Sift together the flour, baking powder, xanthan gum, cinnamon and salt. Rub the butter into the flour mixture. Add the apricots, with the cold mixture into the flour, along with the eggs. Beat together well and then pour into the loaf tin.
Scatter the pecans and brown sugar over the top. Bake in the centre of the oven for 1 hour 20 minutes.
Remove and cool in the tin for 10 minutes, then transfer to a wire rack.