OVEN TEMP/COOKING TIME: 140°C / 45 Minutes - 1 Hour
STORAGE: Store in the fridge for several days, or freeze for up to 3 months.
UGG Product to use (and purchase below) : 1 Pack UGG Foods Fruit & Seed Loaf
YOU WILL NEED TO ADD (Ingredients not included):
6 Apricots, Roughly Chopped
6 Prunes, Roughly Chopped
Handful of Chopped Pecans
Handful of Chopped Almonds
2 Tablespoons of Brandy
Zest of 1 Orange & 1 Lemon
Juice of 1/5 an Orange & 1/3 Lemon
4 Free Range Eggs, Beaten
1tbsp Mild Olive Oil
Sugar Free Apricot Jam to Glaze
Place the Fruit & Seed Loaf Mix in a bowl & add dried fruit, nuts & orange & lemon zest. In another bowl whisk the egg, oil brandy & fruit juice together. Combine the
two bowls & mix well. Once mixed, separate the batter into 5 small baking tins
(approx 2.5” deep & 3.5” wide) Bake for 45 Minutes to an hour until golden brown. Glaze lightly with Apricot jam whilst the cakes are still warm & decorate with nuts
& dried fruit if desired.
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