With the season 4 premiere of Downton Abbey on PBS tonight,
I decided I would channel my inner Mrs. Patmore and bake up some Apricot-Almond
bread. Moosewood describes it as “ideal for brunches and teas”, so it
seemed especially appropriate for the occasion. It’s a light and sweet dessert
that toes the line between bread and cake. It also takes an incredibly long amount
of time, not just to bake (60 minutes!), but also to prepare. But it’s worth the
wait.
To start
with you have to boil the dried apricots to soften them up. Then you mix in the
dry ingredients along with honey, flavorings, and egg. The dough is incredibly
sticky, due to the honey, but also chunky with the almonds and dried apricots. The
final product is kind of lumpy and misshapen, even with the pan as a guide. Mine
came out a bit dry, especially on the edges, but still quite yummy. It’s just
the right amount of sweet and the apricot bits are wonderful little treats.
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