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It’s my 100% sourdough version of ‘bairín breac’ or ‘barm brack’… Cranberries apricots and raisins soaked in spiced chai tea… a little bit of rye for flavour and topped with a spiced tea glaze 👌
Perfect with a cuppa ☕… See more







Many studies have shown that consuming apricots are highly beneficial for your ophthalmic health. (2)
Consuming two or three servings of apricots in a day has proved to be beneficial in preventing age-related Macular Degeneration.
Macular degeneration is a disorder of the eye and is one of the major causes of loss of sight in older people. It also helps in strengthening the optic nerves in your eyes.
It also lowers the risk of another major eye-related illness called Neovascular ARMD. The carotenoids and the various vitamins especially Vitamin A and Beta Carotene present in apricots are responsible for reducing the risk of developing this disorder.
The carotenoids and the various vitamins especially Vitamin A and Beta Carotene present in apricots are responsible for reducing the risk of developing this disorder. (3, 4, 5 )
Vitamin A with Carotene and Lutein prolongs vision in people suffering from retinitis pigmentosa and delays the loss of peripheral vision.
It is also considered an excellent remedy for alleviating dry eyes symptoms. In younger people it has been found to slow the progression of Stargardt’s disease- an inherited eye disease.(6)
Wrap up: Vitamin A and Beta Carotene in Apricots strnethens optic nerves of eyes and protect from macular degeneration and other eye diseases that result in complete or partial loss of vision.
http://wiki-fitness.com/apricot-health-benefits-nutrition-facts/
The cake owes its moist, spongy texture to the same thing that gives the sauce its luscious consistency: Kerrygold Irish Butter made with grass-fed cow’s milk. The soft, creamy butter does double duty in this dessert, and the result is a dish that’s twice as hard to forget.
Preheat oven to 350° F. Lightly butter a 9-inch round cake pan; set aside. With a mixer, cream together the Kerrygold Pure Irish Butter and sugar until light and fluffy – about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more. Stir together the flour, baking powder and salt; lightly fold into the batter with almond paste. Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped. To prepare sauce, in a medium saucepan melt the Kerrygold Pure Irish Butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.
http://kerrygoldusa.com/recipes/almond-cake-with-apricot-brandy-sauce