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One 9-inch (23cm) loaf pan
Adapted from Nuts in the Kitchen by Susan Loomis
You can swap out another nut or dried fruit for the ones recommended. Susan
recommends if using apricots, find those that are unsulphured if possible. For
those who like things a little spicy, add a dusting of cayenne or red pepper
powder (about 1/2 teaspoon) into the batter.
1 1/2 cups (200g) flour
1 tablespoon baking powder
1 rounded teaspoon sea salt
1 rounded teaspoon freshly ground black pepper
6 large eggs, at room temperature
8 tablespoons (110g) unsalted butter, melted and cooled to room temperature
7 ounces (210g) dried apricots, coarsely chopped
6 ounces (180g) Gruy re, Comt , or Emmental cheese, finely grated (2 cups)
1/2 teaspoon fennel seeds, crushed
grated zest of one lemon
1/3 cup (60g) almonds, toasted and coarsely chopped
1. Preheat the oven to 425 F (220 C). Butter a loaf pan, line it with parchment
paper, then butter the parchment paper.
2. Sift together the flour, baking powder, and salt into a small bowl. Stir in
the black pepper. (If you re adding chile powder, add that here as well.)
3. In the bowl of a stand mixer, or by hand, whisk the eggs until frothy (about
a minute) then stir in the dry ingredients. Mix in the melted butter until
thoroughly blended, then fold in the apricots, cheese, fennel seeds, lemon
zest, and almonds.
4. Scrape the batter into the prepared pan and bake for 40 to 45 minutes, or
until a knife inserted into the center comes out clean.
5. Remove the cake from the oven and let it sit for about five minutes, then
tip it out onto a cooling rack. Wait a few more minutes, then remove the
parchment paper and let cool completely before serving.
Serving: To serve, cut the bread into slices with a sharp serrated bread knife,
then cut the bread diagonally into triangles. Serve with cocktails or wines for
an ap ritif.
Storage: The cake will keep well-wrapped for up to three days at room
temperature. Do not refrigerate the cake or it will get dry. The cake can be
frozen for at least one month.