Ingredients
1 Dried Apricot, Roughly Chopped 50g
2 Jumbo Sultanas 50g
3 Prunes, Roughly Chopped 50g
4 Strongly Brewed Tea Without Milk, Allowed To Cool 300ml
5 Plain White Flour 225g
6 Baking Powder 5g
7 Ground Ginger 5g
8 Sugar 125g
9 Sharjah Coop Medium Egg, Beaten 1 Pc
For topping
Small banana, mashed
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Preparation Time: 10 mins
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Cooking Time: 60 mins
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Serves: 5 Person
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Calories240
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Fat0.9%
1- Preheat the oven to 180 celsius. Lightly grease a 900 GM loaf tin and line the base with baking paper.
2- Put the dried fruit in a large measuring jug or bowl, pour over the tea and leave to stand for at least 2 hours, stirring occasionally.
3- Put the flour, baking powder, ginger, sugar, and egg onto a food processor and blend for a couple of minutes or until well mixed, add the dried fruits and blend again until mixed.
4- Turn the mixture into the prepared tin, level the surface, and brush lightly with water.
5- Place on the center shelf of the oven for 1 hour or until cooked
6- Allow the cake to cool in the tin for 10-15 minutes. Loosen the edges with a knife and then turn out onto a wire rack to cool.
7- When cool, cut off slices and serve topped with mashed banana.