Loquat fruit bread
recipe
Ingredients · Servings 4
- 12 dkg dried medlar
- 100g dried figs
- 8 ounces raisins
- 8 dkg candied orange peel
- 20 dkg Flour
- 12 dkg Garden
- 10 dkg Brown sugar
- 2 eggs
- 1 egg yolk
- 1 dl sour cream
- 1 tsp Baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground star anise
- 1/4 tsp ground cloves
- 1 pinch Salt
- Grated zest and juice of 1 orange
- 1 tsp vanilla extract
Method · 1 h 20 min
- To make the medlar fruit bread, cut the dried medlar and figs into smaller pieces. Chop the raisins and candied orange peel, then mix all the fruits together.
- Mix the flour with the baking powder, cinnamon, ground star anise, cloves and salt.
- Mix the soft butter with the brown sugar until fluffy. Add the eggs one by one, then fold in the egg yolks.
- Mix in the sour cream, orange juice, grated orange zest and vanilla extract.
- Add the spice-flour mixture to the wet ingredients in several batches. Do not overmix, just mix until you get a smooth dough.
- Stir the chopped dried fruits into the batter, making sure to distribute them evenly.
- Grease a venison loaf tin and line it with baking paper. Smooth the dough into the tin, then tap it gently on the worktop a few times to remove any large air bubbles.
- Bake in a preheated oven at 170°C for 60 minutes. Use a skewer to check if the centre is cooked through.
- Let the baked fruit bread rest in the pan for 10-15 minutes, then remove and cool completely on a wire rack.
Preparation
- To make the medlar fruit bread, cut the dried medlar and figs into smaller pieces. Chop the raisins and candied orange peel, then mix all the fruits together.
- Mix the flour with the baking powder, cinnamon, ground star anise, cloves and salt.
- Mix the soft butter with the brown sugar until fluffy. Add the eggs one by one, then fold in the egg yolks.
- Mix in the sour cream, orange juice, grated orange zest and vanilla extract.
- Add the spice-flour mixture to the wet ingredients in several batches. Do not overmix, just mix until you get a smooth dough.
- Stir the chopped dried fruits into the batter, making sure to distribute them evenly.
- Grease a venison loaf tin and line it with baking paper. Smooth the dough into the tin, then tap it gently on the worktop a few times to remove any large air bubbles.
- Bake in a preheated oven at 170°C for 60 minutes. Use a skewer to check if the centre is cooked through.
- Let the baked fruit bread rest in the pan for 10-15 minutes, then remove and cool completely on a wire rack.
