Monday 22 April 2013

Apple-Topped Almond Loaf Cake by Vanessa Tay

Apple-Topped Almond Loaf Cake


150g unsalted butter, melted
150g caster sugar (I reduced to 125g)
2 eggs, beaten
150g ground almond
50g plain flour (I sifted the flour with baking powder)
1 tsp baking powder
finely grated zest of 1 lemon
100ml whole milk
2 red apples, halved, cored and thinly sliced
icing sugar, to dust (I omitted this)

a 450g  loaf tin, greased and base-lined with baking paper (I used silicon tray, hence did not grease)


Preheat oven to 150 deg cel.

Beat the butter and sugar together in a large bowl with an electric whisk till smooth, light and fluffy. Add the eggs, a little at a time, stirring well between each addition.

Stir in the almonds, flour and baking powder, then stir in the lemon zest and milk. Spoon the mixture into the prepared loaf tin and level the surface. Arrange the apple slices evenly over the top.

Bake in the pre-heated oven for about 45minutes, until the cake has risen and is golden and springy to the touch. Leave to cool in the tin for 20 min, then  turn out onto a wire rack, peel off the lining paper and leave to cool completely.

Dust liberally with icing sugar (I omitted this step) and cut into slices to serve. Store in an airtight container in a cool cupboard or the refrigerator and eat within 2 days.

*Source: Cakes & Bakes from My Mother's Kitchen

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