APPLE, CARROT AND WALNUT LOAF

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Apple and walnut loaf

Nick made this cake for our ultimate cake club.  The recipe comes from a fantastic little information referred to as “Cooking with apples and pears” by way of Laura Washburn.

It’s a frivolously spiced loaf cake with, as you’ll be able to take into consideration, apples, carrots and walnuts.  Nick followed the recipe to the letter as usual, rather then together with only a few additional chopped walnuts scattered at the best previous than baking and an apricot glaze, for additional glam.  Every the apples and the walnuts were windfalls.  Fresh walnuts are so implausible, delicate and sweet and not anything identical to the dry and sour ones typically that can be purchased.

It was once delicious in the way in which wherein {{that a}} no nonsense date and walnut loaf is delicious – homely and not too sweet and because of this truth typically preferred spread with reasonably butter.  I most popular it undeniable. 

Apple and walnut loaf2

There was once an ideal bite of cake left over after the meeting and as we were heading once more to the United Kingdom a couple of days later, I put it throughout the freezer.  3 weeks later we returned to France so out of the freezer it were given right here and then it in reality were given right here into its private – toasted and buttered.  Utterly delicious and surely a cake I will probably be making myself over again – till I will be able to get Nick to do it for me!

Parts

250g undeniable flour

150g mild muscovado sugar

1 tablespoon baking powder

pinch of salt

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp allspice

100ml apple juice

75g unsalted butter, melted

2 lge eggs, beaten

1 huge cooking apple, peeled, cored and grated

100g carrots, grated

65g walnuts, coarsely chopped

only a few additional chopped walnuts for the topping (optional)

1 tblsp apricot jam to glaze (optional)

Method

Line a 2lb / 900g loaf tin with baking paper or use a paper liner.  Preheat the oven to 180°C / 160° fan / gas mk 4.

Put the dry components into a large blending bowl and mix jointly.

Put the apple juice, melted butter and eggs into one different bowl and mix jointly.  Upload this to the dry aggregate and mix to combine.

Squeeze as so much moisture as doable out of the carrots and apples then upload to the mix with the walnuts and stir until merely combined.

Transfer to the tin, stage the best and upload the extra chopped walnuts in case you are using them.  Bake for 1-1¼ hours.

Pass away to cool throughout the tin for a few mins then turn out onto a cord rack to cool totally.  Warmth the apricot jam in a small pan and brush over the cake to glaze it for many who like.

Cuts into 8-10 slices and will grasp correctly in an airtight tin for 4-5 days.

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