I think that this is a hearty warming loaf ideal for this time of year, between harsh Winter and early Spring. It is lovely and moist because of the sweet apple but that means it doesn’t keep long unfortunately – so be sure to eat within 2-3 days! (that shouldn’t be a problem though) It is complemented with a good dollop of custard – ours was shop-bought, Madagascan vanilla custard really is the best (and saves time making it). Here’s how to make it. The cake, not the custard.
Apple and Walnut Loaf, makes 2 small loaves
Preparation time : 20 minutes
Baking time : 45-60 minutes
-150g soft butter
-175g golden caster sugar
-1tsp vanilla essence
-225g self-raising flour
-4tbsp plain Greek yoghurt
-2 eating apples, skinned and chopped
-50g walnuts, plus extra for topping
I like to prepare the apples and nuts first. Skin, core and chop 2 ordinary eating apples. Here I used a deliciously sweet Fuji apple (my favourite) and a green Granny Smith to contrast. Try to leave the chunks a decent size, about 1-2cm cubes – this ensures there is still some structure to the apples once cooked and stop them from turning into apple mush. Chop or simply break the walnut pieces with your hands – they are ideal for this recipe as are quite a soft nut but provide enough crunch alongside the apple. I added in some spare macadamias and hazlenuts but found that walnuts worked best.
Grease or line loaf tins with baking parchment. Cream the butter and sugar together until thoroughly combined.
Then add the eggs on at a time, as well as the vanilla essence. Aim for a maintain a smooth consistency without obvious lumps (I can’t say I succeeded terribly well).
Stir in the self-raising flour and yoghurt. This should bulk up the mixture and at this point, it will be relatively thick and tough to stir. Don’t worry – that’s how it should be!
Finally add the chopped apples and nuts and try to incorporate into the mixture so that they are spread evenly. As you can see from the photo, this is quite difficult in the thick mixture but persevere!
Now dollop the mixture into the lined tins. Aim for an even spread and then sprinkle some more walnuts on top just for luck! Bake at 160 degrees for between 45-60 minutes. A knife inserted into the middle should indicate that the loaves are done.
After removing from the oven, allow to cool in the tins whilst you
prepare warm-up the custard.
It really is that simple. Enjoy!