Tuesday, 23 November 2010

ICCHFC - Week 61: Nutty apple loaf

Everyone was curious this week as to how Michael was going to maintain the level of his excellent pear and almond muffin début. He certainly managed it with this brilliant nutty apple loaf.

(Picture care of the Iron Chef Shellie blog).

The cake was full of generously filled with lumps of chocolate, nuts and apple making each and every bite different. Incredibly easy to eat; our first slices were demolished in seconds, hence having to track down a picture.

It would appear that the Hummingbird Bakery's cookbook is Michael's best friend.

Michael's Nutty Apple loaf (recipe from Iron Chef Shellie blog again!)

175g unsalted butter, at room temperature
140g soft light brown sugar
2 tablespoons strawberry jam
2 eggs
140g plain flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
100g shelled mixed nuts, chopped
50g dark chocolate, roughly chopped
2 eating apples, peeled, cored and roughly chopped

1. Put the butter, sugar and strawberry jam in an electric mixer and cream together until light and fluffy.
2. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
3. Sift together the flour, baking powder and cinnamon in a separate bowl, then beat into the butter mixture. Stir in the nuts, chocolate and apples into the mixture by hand until evenly dispersed. Cover and refrigerate for a few hours, or overnight if possible.
4. Pour the mixture into a 23x13cm loaf tin, greased and dusted with flour, and smooth over with a palette knife. Bake at 170°C for 50-60 minutes or until brown and the sponge feels firm to the touch. A skewer inserted into the centre should come out clean, but for a little melted chocolate. Leave the cake to cook slightly in the tin before turning out onto a wire cooling rack to cool completely.

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