Bring old fashioned baked goodness back into your home with this sweet apple and hazelnut loaf.
Ingredients
- Melted butter, to grease
- 75g (1/2 cup) whole hazelnuts
- 3 (about 135g each) Granny Smith apples, peeled, cored
- 300g (2 cups) plain flour
- 2 teaspoons baking powder
- 200g (1 cup, firmly packed) brown sugar
- 100g butter, melted
- 80ml (1/3 cup) milk
- 1 egg, lightly whisked
- Extra melted butter, to glaze
- 2 tablespoons breakfast marmalade
Method
- Step 1Preheat oven to 180°C. Brush an 8 x 18cm (base measurement) non-stick loaf pan with melted butter to lightly grease.
- Step 2Spread the hazelnuts evenly over a baking tray and cook in preheated oven for 5 minutes or until toasted and aromatic. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place hazelnuts in the bowl of a food processor and process until they resemble coarse breadcrumbs.
- Step 3Coarsely grate 2 of the apples. Quarter remaining apple and thinly slice lengthways.
- Step 4Sift the flour and baking powder into a medium bowl. Add the hazelnuts and sugar, and mix well. Whisk the butter, milk and egg together in a jug until well combined. Add to the flour mixture with the grated apple and use a wooden spoon to mix until just combined. Spoon mixture into prepared pan, smooth surface with back of spoon. Arrange apple slices, slightly overlapping, over top of the cake mixture and brush with the extra melted butter. Cook in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean.
- Step 5Remove loaf from pan and place, apple-side up, on a wire rack. Heat marmalade in a saucepan, stirring, over a low heat for 2 minutes or until it melts. Brush marmalade over the top of loaf and set aside to cool completely.
- Vegetarian
Nutrition
1854 kj
Energy
17g
Fat Total
7g
Saturated Fat
7g
Protein
510.06mg
Sodium
35g
Carbs (sugar)
63g
Carbs (total)
All nutrition values are per serve
Notes
Microwave tips: Place the hazelnuts in an oven bag and twist the opening to close. Cook, gently shaking the bag every minute, on High/800watts/100% for 2-4 minutes or until lightly toasted and aromatic.
Place the marmalade in a small microwave-safe, heatproof bowl. Heat, uncovered, on High/800watts/100% for 45-60 seconds or until it melts.
- Author: Rodney Dunn
- Image credit: Con Poulos & Chris Chen
- Publication: Australian Good Taste
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