Apple & Sultana Loaf Cake
Prep time
Cook time
Total time
This is a lovely damp loaf literally bursting with sultanas and apple chunks. The recipe is based on a Delia Smith cake which stipulates soaking the sultanas in cold tea for 5 hours and whilst best practise would suggest trying to do this I have been known to dip the sultanas in relatively warm tea for 30 minutes and achieve very similar results.
Recipe type: Cakes & Bakes
Serves: 8 slices
Ingredients
- 4 oz (112g) wholewheat self raising flour
- 4oz (112g) ground almond
- 4oz xylitol
- 6fl oz (170ml) cold tea
- 8oz (225g) sultanas
- 1 apple cored, skin on and diced in 2cm squares
- 1 teaspoon cinnamon
- pinch of salt
Instructions
- Preheat oven to 350F (180C)
- Line a 2lb (900g) loaf tin
- Place the sultanas in a bowl and pour over the cold tea
- Allow to soak for 5hrs/overnight (see notes)
- After soaking simply stir all ingredients together
- Spoon into prepared loaf tin and bake on the middle shelf of the oven for about 1hr, your cake is baked when a skewer interred into the centre of the cake comes out clean.
- Allow to cool in tin
- Serve simply sliced with a cup of tea or maybe spread with some butter
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