Recipe by California Walnuts
Scientific research suggests California Walnuts may offer benefits to your heart, for example a handful of walnuts a day can have a positive effect on the elasticity of the blood vessels helping to keep the cardiovascular system healthy.
California Walnuts are also the only tree nut to contain a significant amount of the plant-based omega-3, alpha-linolenic acid (ALA), 2.7g/ 30g, that the body needs but can only get from food and which helps maintain normal blood cholesterol levels. The mild and creamy flavour of California Walnuts means they can be used to add extra taste and texture to a variety of dishes.
WALNUT TEA LOAF
- 100g dried apricots, roughly chopped
- 75g dried figs, quartered
- 75g pitted dates, roughly chopped
- 2 earl grey tea bags
- 2 medium eggs
- 250g self-raising flour
- 200g light brown soft sugar
- 75g California Walnuts, roughly chopped plus 12 whole walnuts
- Preheat the oven to 180˚C/Gas Mark 4.
- Grease and line a 1kg loaf tin.
- Mix together the fruit in a bowl and add the tea bags, pour over 300ml boiling water and leave to steep for 20 minutes. Discard the tea bags.
- Whisk together the eggs, flour and sugar in a large bowl and stir in the dried fruits plus all the liquid and the chopped walnuts. Pour into the prepared tin, arrange the whole walnuts on top and bake for 1 hour or until a skewer comes out clean, cover with foil if the top begins to get too dark.
- Allow to cool before removing from the tin.
COOK’S TIP: Any flavour tea bag will work just as well.
If you enjoy walnuts, then you’ll also like this recipe for walnut muesli baked nectarines