Apple and Raspberry Loaf
Out of stock
SKU
REC1
£0.00
INGREDIENTS
We're proud of the number of people we've converted to baking with oil. It all makes for a one bowl method so easy to make and means you can whizz up a cake in minutes! Our Apple & Raspberry Loaf is one of the first baking recipes we've shared and we still bake this one a lot!
120ml Yorkshire Rapeseed Oil
170g Golden Caster Sugar
50ml Milk
3 Eggs
170g Self Raising 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 fraiche, 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.
Serves 8
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