• 1 earl grey tea bag
  • 125g dried apricots, chopped
  • 200g (about 2 smallish ripe ones) bananas, mashed
  • 100g butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 200g teff flour
  • 70g soft brown sugar
  • 1 tsp gluten-free baking powder
  • 1 tsp bicarbonate of soda


  • 50g hazelnuts, chopped
  • 50g teff flour
  • 50g soft brown sugar
  • 50g butter, cut into small pieces


  • STEP 1

    In a measuring jug, add the tea bag and pour over 150ml of boiling water and leave to infuse for 5 minutes. Remove the tea bag, add the dried apricots and leave to soak for 30 minutes.

  • STEP 2

    Butter and line the bottom and ends of a 2lb loaf tin leaving ‘tails’ of baking paper at each end to help you lift the cooked cake from the tin. Heat the oven to 180C/fan 160/gas 4.

  • STEP 3

    For the streusel topping, add all the ingredients to a small mixing bowl and rub together between your finger and thumb.

  • STEP 4

    In a bowl, mix together the mashed banana, melted butter, eggs and vanilla. Add the soaked apricots and any remaining tea. In another bowl, mix together the teff flour, sugar, baking powder and bicarbonate of soda. Pour the wet mixture over the dry mixture and mix briefly to combine. Pour into the prepared loaf tin, levelling with a knife. Sprinkle over the streusel topping and bake for 35 minutes or until a skewer inserted into the centre comes out clean. Check after 25 minutes to see if the top is getting too dark, if it is, cover loosely with foil.

  • STEP 5

    Lift out of the tin and allow to cool on a wire rack. Best served while still a little warm.


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