Denise says:
This recipe is ideal as part of the Purim seudah as it packed with nuts and dried fruits – symbolic ingredients of the festival. It is a tasty tea loaf that is wonderful with butter and jam or plain with a cup of coffee.
Preparation Time: 20 minutes plus 1 hour soaking
Cooking Time: 1 hour
Serves: 8 – 10 people
Ingredients:
100g dried figs – coarsely chopped100g dried apricots, halved
80g raisins
80g roasted unsalted peanuts
125g unsalted butter or margarine
200g caster sugar
½ teaspoon bicarbonate of soda
2 tablespoons brandy or calvados
2 eggs
120g wholemeal self- raising flour
120g wholemeal plain flour
100g raw peanuts
Method
1) Combine the dried fruits, butter, sugar and 180 ml of water in a large saucepan. Bring to the boil, reduce the heat and simmer for 3 minutes.2) Add the bicarbonate of soda, roasted peanuts and calvados or brandy and mix well. Leave to stand at room temperature for 1 hour.
3) Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
4) Line a 900g (12 cm x 21 cm loaf tin) with non stick baking parchment paper.
5) Whisk the eggs and flours together and stir into the fruit batter.
6) Sprinkle the top with the raw peanuts and press lightly into the batter.
7) Bake for1 hour or until cooked when tested with a skewer.
To Serve the stylish Way: Invert on to a rectangular plate, slice and dust with icing sugar.