Servings:
10
Prep time:
20
Cooking time:
35
INGREDIENTS
- - 280 g of wholewheat flour
- - 20 g of corn flour foil
- - 270 g of apricot juice
- - 180 g of brown sugar
- - 200 g of apricots
- - 0.50 orange zest
- - 100 g of corn oil
- - 40 g of extra virgin olive oil
- - 1 teaspoon tartar cream
- - - Bicarbonate
- - Salt
- - Mixed herbs
- - Flowers
INSTRUCTIONS
- Place the wholemeal flour and corn flour in a large bowl, the tartar cream, a pinch of baking soda and one of salt.
- Chop the peeled orange and mix together with the brown sugar, then add the mixture to the flour and mix all dry ingredients.
- Pour the apricot juice into the blender glass, add the corn oil and the olives, then mix all briefly. Then add to the flour with a spatula soft working the mixture for a few minutes. At the end add the chopped apricots.
- Transfer the mixture into a loaf pan (10 x 30 cm), covered with parchment paper or oiled and floured, sprinkle with a tablespoon of brown sugar and bake at 170 ° C for 40 minutes. Take it out of the oven and let it cool for a few hours before serving. If you want, decorate with fresh herbs and edible flowers.
