Waitrose and Partners
Nectarine, apricot and earl grey tea loaf

Nectarine, apricot and earl grey tea loaf

A fresh and flavoursome loaf cake that makes the perfect companion for an afternoon cup of tea!

2.5 out of 5 stars(2) Rate this recipe
Vegetarian
  • Serves10
  • CourseSnack
  • Prepare30 mins
  • Cook1 hr
  • Total time1 hr 30 mins
  • Plusinfusing and cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 130ml whole milk
  • 3 Earl Grey tea bags
  • 100g dried apricots, finely chopped
  • 90g unsalted butter, softened, plus extra for greasing
  • 2 large, ripe nectarines
  • 110g golden caster sugar
  • 2 large eggs
  • ½ lemon, zest
  • 225g self-raising flour
  • 1 pinch freshly grated nutmeg
  • 1 tbsp apricot jam

Method

  1. In a small pan, bring the milk to almost boiling point. Take off the heat and add the tea bags; infuse for 5 minutes. Add the chopped apricots and set aside for another 5-10 minutes. Remove the tea bags, squeezing them out well, and discard.

  2. Meanwhile, preheat the oven to 180 degrees C, gas mark 4. Lightly grease a 900g loaf tin and line the base with baking parchment. Slice 2 large ‘cheeks’ from each nectarine and slice very finely; dice the remaining flesh. Set both aside separately.

  3. In a large mixing bowl, cream together the butter and sugar with electric beaters until light and fluffy. Beat in the eggs one at a time, followed by the lemon zest. Sift over the flour and nutmeg, then fold in. Add the apricot mixture and the diced nectarine, then fold to a thick batter. Tip into the loaf tin and smooth the top.

  4. Fan out the nectarine slices to make a haphazard pattern on top, covering as much of the batter as possible. Bake for about 1 hour, until golden, risen and a skewer inserted into the centre comes out clean (loosely cover the cake with baking parchment if it colours too quickly while cooking). Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Put the apricot jam in a small pan with a splash of water and heat gently until loosened, then brush over the top of the cake. Cut into slices to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,090kJ/ 260kcals

Fat

9.4g

Saturated Fat

5.4g

Carbohydrates

37g

Sugars

20g

Fibre

3.7g

Protein

5.1g

Salt

0.3g

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