Apple almond loaf

3 comments
apple, baking, cake

Hello! I am finally back in the kitchen putting a twist and Thermomix adaptation to a loaf in Kamran Siddiqi Hand Made Baking.

If you don't already know, I have a travel, photography blog over at @vannilla so if want to dip into my non baking adventures you are very welcome! Last week I ticked off a longstanding bucket list item, Yellowstone National Park. It lived up to all expectations on the wildlife and geothermal fronts- hail and sleet in July, that was another matter!

So back to this cake/ loaf … I won't lie, there are a lot of ingredients and so a lot of measuring but once all the ingredients are assembled it is literally a piece of cake.

This cake benefits from baking ahead- leaving wrapped in tinfoil in the fridge overnight. If you can't make it in advance then leave for at least 30 minutes before slicing.

 

apple almond cake

  • Servings: 1 loaf
  • Difficulty: easy
  • Print


Ingredients

Topping

30g rolled oats

15g light muscovado sugar

Pinch if cinnamon, sea salt and nutmeg. ( I used mixed spice but I am not sure you can buy it in US)

Alternatively, skip the crumb topping and go for a cream cheese topping like a carrot cake topping.

 

Cake

80g unsalted butter, melted

80g plain yogurt or sour cream

80ml milk

1 egg

140g plain/all purpose flour

100g ground almonds/ almond meal

40g rolled oats

160g sugar (split 80g light brown muscovado /80g caster/bakers)

2 ½ tsp baking powder

1tsp salt

Cinnamon, nutmeg and ginger to taste. I used mixed spice but you can use anything up to 1 tbl of cinnamon if you like ( personally that drowns everything else in the cake for me)

200g chopped apple (I used Granny Smith)

40g sliced almonds or nut of your choice (you can roast these but it's not essential)

40g sour cherries ( or raisins or cranberries)

 

Prepare a 23cmx12cm/9″x5″ loaf tin. I think these would also work well in muffins pans.


Preheat oven to 180°C/350°F


Method

To make the crumb topping stir all the ingredients together and set aside.

 

If you are going to lightly roast the nuts do this and set aside.

I made mine in the Thermomix by melting the butter at 50°, then beating in the milk, yogurt and egg. You could just beat all these ingredients together in a bowl before adding the dry ingredients.

Remember if you complete the stages in the Thermomix to use reverse action blade after apples, nuts and dried fruit added.

Fold in the nuts, apple, and sour cherries before tipping into a prepared loaf tin.

If using the crumb topping spread this evenly before baking for 50-55 minutes. If you lightly press the topping into the cake it will not be difficult to turn out of tin. If you going to top with a cream cheese topping then skip this stage.

 

Check for doneness after 50 minutes.

Enjoy and happy baking.

I am not in the UK to watch the first few weeks of this year's Bake Off so withdrawal symptoms are overwhelming!

Loving my new USA board!

 

Posted by

Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

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