Our farm photographer (farmtographer?) Simone has kindly shared her families festive apple loaf recipe with me. This is a delicious German cake, full of fruit, nuts and spices. It’s just the thing, thickly sliced and spread with butter on a chilly afternoon with a big mug of tea. I hope you enjoy it as much as I did. It tastes very Christmassy and I’ll definitely be making it again. If you have lots of apples to use up, then this recipe will certainly help! And the recipe just happens to be egg, dairy and fat free (that is, until you spread your slice with butter of course!)
- 500g peeled and grated apple
- 200g sugar
- 125g raisins
- 6 dried apricots, chopped
- 70g almonds, chopped
- 1 heaped tsp cocoa powder
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- a pinch of salt
- 40ml rum (or fruit juice)
- 250g plain flour
- 1 tsp baking powder
- Mix the apple and sugar in a large mixing bowl and allow it to sit in the fridge overnight or for an hour or so at room temperature.
- Pre-heat the oven to 175C. Line a loaf tin with baking parchment.
- Add the rest of the ingredients to the apple and sugar mixture (which should now be very wet) and mix to evenly combine the ingredients into a thick, spoonable batter.
- Spread the batter into the lined loaf tin and bake the cake for 1 hour and 15 minutes or so until it is risen and set. It should still be moist but when you insert a skewer it should come out mostly dry with a few damp crumbs.
- Allow the cake to cool in the tin then remove and slice it thickly. This cake stays fresh for a week in the fridge if tightly wrapped.