Marzipan-apricot teabread
Another juicy and delicious British teabread. I learned techniques to ensure that raisins and other good things do not sink to the bottom of the cake or rise to the surface.
Preparation time: 1h 30 min
Level: easy
Quantity: one larger square cake
Ingredients:
300 g flour
A pinch of sea salt
160 g of cold 82% butter
100 g of golden sugar
100 g of soft dried apricots, cut into pieces
150 g of sultana raisins
1.5 teaspoons baking powder
1 teaspoon vanilla sugar
150 ml of milk
2 larger eggs
200 g of marzipan chopped into pieces
4-5 tablespoons apricot jam to cover the cake
A handful of almond chips to decorate
Preparation:
1. It is important not to melt the butter and not to mix it with sugar. The dough must remain thick and relatively rough. Mix flour with baking powder and salt and add the chopped cold butter. Using a hand or food processor, mix the flour coarsely with butter to form small bread crumb-sized pieces.
2. Add sugar and vanilla sugar and fruit and chopped marzipan
3. Add eggs and milk and mix into a coarse, uneven dough. The dough will be relatively thick, but this will allow the raisins and apricots to stay where they end up without accumulating on the surface or bottom of the cake.
4. Raise the dough in a greased square baking tin, smoothing the surface is not necessary, it smoothes itself during baking. Bake at 150 degrees for about 1h.
5. The tea bread can be sealed in an airtight box and stored in the refrigerator for several weeks. The taste is getting better over time.
Serve with good tea or coffee.
Done !!!
