Jasmine tea and apricot loaf

• 300 g / 10 oz/2½ cups dried apricots, chopped
• 300

Macerate the dried apricots in the tea and leave overnight. Cream the sugar and butter, then beat in the eggs, one at a time, alternating with flour, which you fold in. Add the drained macerated apricots and the juice and zest from the citrus fruit. Spoon the loose batter into a lined and greased 1 kg