- 0:15 Prep
- 0:50 Cook
- 10 Servings
- Capable cooks
This fruity, nutty bread makes for the perfect tea time companion.
Ingredients
- 1 1/4 cups self-raising flour
- 1/2 cup hazelnut meal
- 1/2 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 70g butter, chilled, chopped
- 1 egg, lightly beaten
- 1/4 cup milk
- 2 small royal gala apples, unpeeled, cored, halved
- 1 tablespoon dry-roasted hazelnuts, roughly chopped
- Extra 10g butter, melted
- Extra 1 teaspoon dark brown sugar
Method
- Step 1Preheat oven to 180C/160C fan-forced. Grease a 9cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, extending paper 3cm above edge of pan at long ends.
- Step 2Combine flour, hazelnut meal, sugar and cinnamon in a bowl. Rub in chilled butter until mixture resembles breadcrumbs. Make a well. Stir in egg and milk until just combined.
- Step 3Thinly slice 1 apple (you will need 15 slices). Grate remaining apple. Stir grated apple and chopped hazelnuts into cake batter. Spoon into pan. Level top with a spatula. Arrange apple slices, skin-side down, pushing slightly into the batter.
- Step 4Drizzle melted butter over apple slices. Sprinkle with extra sugar. Bake for 50 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack to cool. Serve loaf warm or cold.
Nutrition
863 kj
Energy
10.7g
Fat Total
4.8g
Saturated Fat
1.8g
Fibre
3.5g
Protein
40mg
Cholesterol
190mg
Sodium
24g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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