Monday, 24 October 2016

Apple, pepper and cinnamon loaf cake

We've got to autumn and that means some fantastic British fruits are about. Those of you who have an apple tree have probably run out of ideas of what to do with them all. If you have cooking apples like Bramleys it's not as easy as just scoffing them. We've had a pork and apple casserole this week and so from savoury we go to sweet. To keep with the seasonal theme this has a good helping of spice in it in the form of white pepper and cinnamon. The cinnamon packs a flavour punch but the pair of them really bring a warmth to this cake – perfect for those ever darker and colder evenings.

Grating the apple is a little bit of a faff but I find it easier to core it first. The apricot jam glaze is optional. I just happened to have some in the cupboard but it does give the cake a nice glossy shine.

Equipment: 2lb (1kg) loaf tin lined, large saucepan, pastry brush


4oz (115g) Golden syrup
4oz (115g) Soft light brown sugar
4oz (115g) Unsalted butter or baking spread
1 Cooking apple, cored and grated
4oz (115g) Mixed dried fruit
2tsp (10ml) Cinnamon
1tsp (5ml) White pepper
2 Eggs
7oz (200g) Ground almonds
6oz (170g) Self-raising flour
1tbsp (15ml) Apricot jam (optional)


1. Pre-heat the oven to 150°C/Gas mark 2.
2. In the large saucepan put the golden syrup, sugar, butter and grated apple.
3. Heat gently until the butter melts and then bring to the boil.
4. Allow to simmer for a few minutes before taking off the heat. Put to one side to cool while you weigh out the other ingredients.
5. Stir in the dried fruit, cinnamon, pepper and eggs.
6. Then add the ground almonds and flour. Mix well until everything is combined.
7. Spoon the mixture into the prepared loaf tin.
8. Bake for around 1 hour and then leave to cool on a wire rack.
9. Once cool heat the apricot jam (30 seconds in the microwave will do) and then brush on the top.

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