Apricot Slice - Video Recipe
This is a lovely little treat that is SO easy to make!
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Ingredients
125g butter, melted
1 egg
1 tablespoon honey
1 cup self-raising flour
1 cup roughly chopped dried apricots
½ shredded coconut
½ cup brown sugar
1 cup cornflakes
Apricot Orange Loaf Cake Recipe By Kamini Patel | Britannia Dessert Carnival
An easy to make, no fuss and so tasty! Orange Loaf Cake with Apricot is an ideal tea-time cake prepared by Chef Kamini Patel. Learn how to bake this delight to perfection only on #BritanniaDessertCarnival.
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Ingredients:
1 1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
2 tsp honey
¼ cup brown sugar
¼ cup butter, soft
1 egg
¼ cup milk
2 tbsp orange juice
1 tsp vanilla
2 tbsp orange zest (malta orange)
Half cup dried apricots, diced
Powdered/icing sugar for dusting
Method:
Preheat the oven to 180°C and grease and flour a medium loaf tin.
Stir the dried fruits with the orange juice.
Beat the butter, sugar and honey together. Add the egg, vanilla essence and orange zest and beat until fluffy.
Add the milk and whisk a few more times.
Whisk the whole wheat flour with the baking powder and baking soda and salt.
Stir in the flour mixture followed by the dried fruits.
Pour the batter into the loaf tin and bake for 25 minutes.
Remove from the oven, and allow to cool for 5-8 minutes within the tin before turning into serving plate.
Powder with some icing sugar once cake is completely cooled.
HOT CROSS BUNS WITH DRIED APRICOT & AN ORANGE GLAZE: Delicious Recipe for Easter
Hot Cross Buns are a traditional treat on Good Friday or Easter. And in this video, I share my recipe for Apricot Hot Cross Buns with a sweet Orange Glaze. They're lightly sweet, with wonderfully fragrant spices. They're the perfect treat to have with a cup of coffee any time of the year, but the symbolism makes hot cross buns especially popular around Easter. The cross on top of the bun is a reminder of Jesus' crucifixion, and the spices are symbolic of the spices that were used to embalm him. Read on for the recipe.
Hot Cross Buns with Dried Apricot
1 cup of warm milk
1/4 cup sugar
2 1/4 tsp. dry active yeast
4 cups of all purpose flour, sifted (plus an additional 1/2 cup for crosses)
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground ginger
the zest of 1 orange as well as some of the juice
3 1/2 Tbsp. butter, room temperature
1/4 cup dried apricots, chopped small (Raisins are most common, but you can substitute any dried fruit.)
1 egg, slightly beaten
Combine dry active yeast with sugar in small bowl. Add warm milk. Stir and let stand for 10 minutes for yeast to activate.
Meantime, in large mixing bowl, combine sifted flour, salt, cinnamon, nutmeg, cloves, and ginger. Zest the orange directly into dry ingredients, reserving a little orange zest for the glaze. Whisk dry ingredients together. Cut butter into dry ingredients with a fork or pastry blender. Pour yeast and milk mixture into the dry ingredients and mix. Add in the egg and continue to mix together. Knead dough with hands until you've got a sticky dough. Add dried fruit and continue kneading until well incorporated. Lightly flour a clean flat surface and knead dough by hand approximately 10 minutes, until dough is smooth and no longer sticky. Place dough in greased bowl, cover with a kitchen towel and let rise in warm place for 1-2 hours, until dough doubles in size.
After dough has risen, punch down and knead only a couple of minutes, then divide dough into 16 equal portions. Roll into individual buns and place onto baking sheet lined with parchment paper.
To make crosses, place 1/2 cup of flour into a bowl. Add 1/4 cup water and mix. Add additional water a little at a time until you have the consistency of water or paste. Place in pastry bag with a small round tip and squeeze out onto buns to create crosses on top.
Bake at 350º for 15-20 minutes.
For glaze, place 1/4 cup sugar in small bowl. Add approx. 1-2 tsp. orange zest and approx. 1 Tbsp. orange juice and a 1-2 Tbsp. water until you have the right consistency for glaze. Brush glaze over buns immediately after they come out of the oven. Eat them when they're warm, or toast them later and enjoy them with jam or butter.
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*All music in this video used with rights from Storyblocks.
2:01 Fun Guitar and Ukulele
4:17 Waste of Time
How to Make Apricot Raisin Sunflower Seed Sourdough
This bread totally reminds me of a fantastic bread my mother-in-law used to bake and sell. It has a great balance of fruit flavors and sunflower seed crunch, and it is unbelievable toasted!
The recipe:
500g baker’s flour (other measurements in baker’s percentages)
75% (350g) filtered water
Mix together; 45-60ish minute autolyse
25% (125g) leaven
Mix; 30 minute rest
1.8% (9g) fine sea salt,
25% (125g) chopped, dried apricots
15% (75g) raisins
10% (50g) sunflower seeds; 30 minute rest
Stretch and fold; 30 minute rest. Coil fold twice, with 30 minutes between coil folds and around 90 minute rest after last fold (until it looks properly fermented!)
Pre-shape; 5-10 minute rest
Final shape; rest overnight
Score, then bake covered 30 minutes at 440F; uncovered for around 20 minutes at 430F.
Easy Bread Recipe ~ Rosemary Orange Apricot Bread! Bake with me!
Welcome to my kitchen! Are you looking for an easy bread recipe? Let's bake a loaf of Rosemary Orange Apricot bread! We are soaking in the last few days of summer and enjoying the garden's bounty. Today let's gather fresh, homegrown rosemary and bake a delicious, fruity loaf of bread. This delicious bread is also a perfect option for making as cupcakes and serving with tea! Then let's set a pretty breakfast table & create a cheery country bouquet of fresh flowers in a vintage pitcher. I hope you enjoy my first bake with me video!
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Book ~ Our Hearts are in England:
Music in this video courtesy of YouTube Studio & Audio Hero