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Monday, March 21, 2016

Apple, apricot and walnut loaf cake

This is a Delia classic, as well as being a Sher classic and the first cake S ever made for me. I can't quite believe I didn't write it out on here but it looks like I haven't... It is simple, although it does take a little time to prepare the ingredients (nut toasting, chopping fruit etc), and a fairly long time in the oven (up to 2 hours). But it's very versatile (lots of fruit, nut, flour, sugar variations possible), and a great way of using one or two old apples. This time I actually used some marzipan instead of about 2/3 of the nuts (did not toast, obv), and that was well tasty. I also added marzipan to apple crumble topping last week (I had a whole marzipan pig begging to be eaten), which caught a little but I think is in principle an excellent and delicious idea.

For the cake:
175 g pecan nuts (used walnuts)
110 g wholemeal flour
110 g plain flour
pinch of salt
1½ tsp baking powder
2 rounded tsp ground cinnamon
110 g spreadable butter
175 g light brown soft sugar
2 large eggs, beaten
3 tbsp milk (plus a little extra if needed)
175 g ready-to-eat dried apricots, each chopped in half
175 g Bramley apples, cored and cut into 1 cm chunks with the skin on

For the topping:
2 tbsp demerara sugar
¼ tsp ground cinnamon

Heat the oven to 180C. Grease and line a 2 lb loaf tin. When the oven is ready, spread the nuts on a baking sheet and toast for about 8 min. Remove them to a chopping board, let cool a bit, then chop roughly.

Meanwhile sift the flours, salt, baking powder and cinnamon into a large mixing bowl. Then add the rest of the ingredients except the fruit and nuts. Using an electric hand whisk, beat slowly then increase the speed to mix everything thoroughly til smooth. Fold in the apricots, apples and pecans. When everything’s folded in, add a drop more milk if necessary to give a mixture that drops easily off the spoon when you give it a sharp tap. Pile the mixture into the lined tin and level the top. Combine the cinnamon and sugar together in a small bowl, then sprinkle over the cake.

Bake the loaf in the centre of the oven for about an hour, then cover loosely with a piece of foil and leave to bake for a further 15–30 min or until the cake feels springy in the centre and a skewer comes out clean. Remove from the oven and let cool for about 15 min before turning out onto a wire cooling rack.
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