Sara's return to the baking fray bought a return to the proper voting protocol:
- Pineapple upside down cake
- Lemon drizzle
- Caramel apple loaf
The cake was packed full of apply goodness. The topping was very sweet and very sticky.
Sara's Caramel apple loaf (taken from BBC Good Food)
Ingredients:
175g soft butter , plus extra for greasing
175g golden caster sugar
1tsp vanilla extract
2 eggs
225g self-raising flour
½tsp cinnamon
4tbsp Greek yoghurt
2 eating apples
50g walnuts , very roughly chopped, plus 1 tbsp extra, chopped
50g soft toffees (we used Werther's chewy toffees)
2tbsp double cream
Method:
175g golden caster sugar
1tsp vanilla extract
2 eggs
225g self-raising flour
½tsp cinnamon
4tbsp Greek yoghurt
2 eating apples
50g walnuts , very roughly chopped, plus 1 tbsp extra, chopped
50g soft toffees (we used Werther's chewy toffees)
2tbsp double cream
Method:
1. Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
2. Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
3. Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
4. To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts - they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.
2. Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
3. Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
4. To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts - they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.
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