Elizabeth’s Imperial Good for You Apricot and Almond Tea Loaf

This cake was one of the cakes served at Spinning Group this week. The version we had was gluten-free, but clearly it can be made with standard flour too. Recipe courtesy of Elizabeth Coy


4 oz apricots
5 floz water
4 oz flour
4 oz sultanas
1 oz linseeds
2 oz chopped almonds
A few drops of almond essence (optional)


Microwave the apricots and water in a covered dish for 5mins until puréed/mashed.

Mix everything together, add a drop of water if too dry – but it shouldn’t be sloppy.

Grease and line a small loaf tin, put a row of almonds along the top before cooking to guides slices (optional).

Bake at 160° C for 50 mins or so. Test with a skewer.

That’s all that there is to it!