This cake is very popular in the winter months. We use chopped mixed nuts, but you could use your own combination of favourite nuts. The chunks of cooked apple in the cake give it a wonderful texture and flavour.
175 g unsalted butter. at room temperature
140 g soft light brown sugar
2 tablespoons strawberry jam
140 g plain flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
100 g shelled mixed nuts, chopped
50 g dark chocolate, roughly chopped
2 eating apples peeled cared and mughly chopped
a 23 x 13-om loaf tin greased and dusted with flour
Makes 8-10 slices
Put the butter, sugar and strawberry jam in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition Sift together the flour, baking powder and cinnamon in a separate bowl, then beat into the butter mixture. Stir the nuts.
chocolate and apples into the mixture by hand until evenly dispersed Cover and refrigerate for a few hours, or overnight if possible.
Preheat the oven to 170°C (325°F) Gas 3.
Pour the mixture into the prepared loaf tin and smooth over with a palette knife Bake in the preheated oven for 50-60 minutes, or until brown and the sponge feels firm to the touch A skewer inserted in the centre should come out clean, but for a little melted chocolate.
Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely .
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