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Shirley Alderson - by Appointment

Apricot Almond Loaf

200g dried apricots

1 cup orange juice 1 egg

1/2 cup skim milk

2 teaspoons finely grated lemon rind

1/2 cup chopped almonds

1/2 cup wheatgerm

I cup wholemeal self-raising flour

1/2 teaspoon baking powder

1/2 teaspoon cardamom.

(1/2 cup sugar?)

MAKES 16 slices

1 Place apricots and juice in a saucepan and bring to the boil. Cover and leave to stand until cooled slightly.

2 Combine egg, milk, rind, almonds and apricots and mix well. 3 Add wheatgerm, sifted flour, baking powder and cardamom, tipping bran from sifter into mixture.

4 Pour into a greased loaf tin and bake at 180*C for 35 minutes. Turn out and cool before serving.

Preparation time: 15 minutes

+ 30 minutes cooling time

Cooking time: 35 minutes