This loaf cake is a packed full of gorgeous autumn apples and wholgrain goodness. It’s refined sugar and dairy free, and along the lines of a banana bread which tastes more like apple crumble. Ridiculously easy to make too.
Ingredients
100g rapeseed or sunflower oil
100g unsweetened apple purée or stewed apple
2 eggs
100g maple syrup
200g wholemeal self-raising flour
100g ground almonds
1/2 tsp cinnamon
3 dessert apples
Flaked almonds
Method
Preheat the oven to 180, and grease and line a loaf tin.
Put the oil, apple puree, eggs and maple syrup into a large bowl and whisk together with an electric hand mixer. Fold in the flour, ground almonds and cinnamon, along with a pinch of salt.
Peel and core two of the apples, then chop into small chunks and fold into the mix. Spoon the batter into the tin, then smooth over the top with the back of a spoon. Thinly slice the last apple and layer slices down the middle of the surface of the batter. Sprinkle over a few flaked almonds, and drizzle a little more maple syrup over the apples.
Bake in the oven for 40-50 minutes, covering with foil after 30. The cake is done when a skewer comes out clean.
Allow to cool in the tin, then cut into slices for an autumn tea-time treat.
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