APPLE WEEK! – Wednesday: Nutty Apple Loaf
The combination of apple, nuts and chocolate give an amazing texture to this fantastically autumnal loaf from The Hummingbird Bakery Cookbook.
Cream 175g unsalted butter (at room temperature) with 140g soft light brown sugar and 2 tbsp strawberry jam until light and fluffy. Gradually beat in 2 eggs. Sift together 140g plain flour, 1 tbsp baking powder and 1 tsp ground cinnamon in a separate bowl, then beat into the butter mixture. Stir in 100g shelled mixed nuts, 50g roughly chopped dark chocolate and 2 roughly chopped (peeled and cored) apples. Cover and refrigerate for a few hours, or overnight if possible.
Preheat the oven to 170degC. Pour the mixture into a greased and floured loaf tin, and smooth the top with a palette knife. Bake in the preheated oven for 50-60 minutes, or until brown and the sponge feels firm to the touch. A skewer inserted in the centre should come out clean (except for a little bit of melted chocolate). Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.