Apple and Raspberry Loaf
Recipe By Esther Palmer
Serves 8

    Ingredients

  • 120 ml Yorkshire Rapeseed Oil
  • 170g Golden Caster Sugar
  • 50ml Milk
  • 3 Eggs
  • 170g SR Flour
  • 1 tsp Baking Powder
  • 1 large Cooking Apple, peeled and finely sliced
  • 1 small handful of fresh or frozen Raspberries

Method

Put sugar, flour, Yorkshire Rapeseed Oil, milk, baking powder and eggs into a bowl and beat well until it forms a golden batter. Peel and slice the apple. Put about a quarter of the mixture into a loaf tin and then place half of the apple. Put a further quarter of the mixture in the tin and add raspberries scattering across the tin. Place a further quarter of mixture in tin and add final sliced apple. Top with remaining mixture and sprinkle with a tablespoon of golden caster sugar. Place in the oven at 160C gas mark 3 and leave for approximately one hour and 10 minutes. Use skewer to test whether fully cooked. Serve warm or cold with créme freche, custard or ice cream or just by itself!

This cake is good with any seasonal fruit and especially with rhubarb which I put in the microwave and soften slightly before putting in loaf. You can add a little more sugar if you like your fruit sweeter.

Suitable for vegetarians.

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