Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too
Prep:15 mins
Cuts into 16 slices (16 servings)
400ml hot strong black tea100g dried fig, hard stalks removed, thinly sliced140g sultana50g porridge oat200g self-raising wholemeal flour1 tsp baking powder100g mixed nuts (almonds, walnuts, Brazils, hazelnuts), plus 50g for the topping1 tbsp golden linseed1 tbsp sesame seed, plus 2 tsp to sprinkle25g pumpkin seed1 large egg25g ricotta per person1 orange or green apple, thickly sliced, per person
STEP 1Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.STEP 2Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.STEP 3Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.
