Apple & spice tealoaf

Apple & spice tealoaf

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(28 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins

Easy

Serves 10
Perfect with a fresh pot of tea, this looks and tastes just as good as a farmers' market buy

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal416
  • fat22g
  • saturates10g
  • carbs50g
  • sugars36g
  • fibre2g
  • protein7g
  • salt0.54g
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Ingredients

  • 175g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g light muscovado sugar, plus 1 tsp
  • 3 large eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 eating apple
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 tsp vanilla extract
  • 200g dried mixed vine fruits
  • 85g ground almonds
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 175g plain flour
  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ tsp ground nutmeg
  • splash lemon or orange juice
  • 1 tbsp marmalade or apricot jam

Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter a 900g/2lb loaf tin and line with a strip of baking paper, or use a loaf tin liner (see tip, below). Beat together the butter and sugar until pale and creamy, then beat in the eggs one by one. Grate half the apple and mix it into the batter with the vanilla, dried fruit and ground almonds. Mix the baking powder, flour and spices together with a pinch of salt, then fold into the mix until even. Spoon into the tin and level the top.

  2. Thinly slice the remaining apple half, toss with the lemon or orange juice, poke the slices a little way into the batter, then sprinkle with 1 tsp more sugar. Bake for 45 mins, then turn the oven down to 140C/fan 120C/gas 1. Cover the cake with foil, then bake for another 45 mins until a skewer inserted into the middle comes out clean. Cool in the tin.

  3. To finish the cake, melt the marmalade or jam in a small pan, sieve to remove any lumps, then brush it over the cake to glaze the top. Serve cut into thick slices, and spread with a little butter, if you like. Will freeze for up to 1 month.

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Comments, questions and tips

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nanajan
31st Jan, 2012
5.05
MADE THIS CAKE AGAIN, IS JUST DELICIOUS, HAD NO APPLES LEFT SO USED A JAR OF BRAMLEY APPLE SAUCE AND MIXED IT IN, AND IT STILL TURNED OUT A REAL TREAT, YUMMY YUM
eleanormayo
16th Sep, 2011
4.05
Lovely and moist texture, but I did use more apple than stated - one and a half grated into the cake with the remaining half on top as per the recipe, but would be tempted to slice a whole apple for the top next time and grate two into the cake. Mine was also rather "well cooked" around the edges, despite following the times so would cook at a lower temperature next time.
kathrynflorence
9th Aug, 2011
5.05
made 2 x 1llb versions of this and have frozen one - I didn't have any almond flour so I just put in 200g plain flour instead - seemed to work! I cooked the two cakes for 30 -35 minutes then put the foil on and then cooked for a further 30-35 minutes - perfect! Didn't find it crumbly but really moist and lovely to cut - looks lovely too - will definitely keep recipe and make again! My husband loved it!
juliebahrain
6th Jul, 2011
5.05
I didn't have any mixed fruit so just used sultanas and chopped walnuts. I also didn't bother with the glaze. I thought this was more of a cake than a teabread, mine was quite crumbly. Lovely served warm with greek yoghurt or mascapone but just as good cold on its own.
angelica30
11th May, 2011
5.05
sorry i forgot to rate this recipe.
angelica30
11th May, 2011
5.05
Lovely and very tasty,the whole family gave this nothing but compliments,definitely a keeper,thanks again g.f.
nanajan
26th Mar, 2011
5.05
made this cake today, it was a picture and very delicious ,I did change it a little I used maple syrup as I had no marmalade , was yummy yum will make this again for sure
jzneal
21st Oct, 2010
This is delicious, I didn't bother with the glaze and didn't have enough almonds but still tasted fabulous. I cooked it for the time stated and it was fine, only problem I had was it is very crumbly and difficult to slice nicely, so just a bit messy to eat but everyone loved it. Will make again.
FlourCoveredGirl
4th Oct, 2010
4.05
Excellent cake, simple to make, good flavours and definitely one to have with a cup of tea. Needed more time than stated, but worth the wait.
njs1974
13th Jun, 2010
4.05
Lovely cake, I found the timing perfect, made it with 100g of sultanas and 100g raisins. The colour of the inside of the cake was darker than the picture, but it was amazing moist. Would like to make in 1lb loaf tins for church fairs, how would I adjust the timing.

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