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All props stylist’s

own.Apple loaf &

Kaya madeleinesAll

props stylist’s own.

Mulled apple

and spelt loaf

100 gm unsalted butter, at room
temperature
220 gm (1 cup) caster sugar
2 eggs
Finely grated rind of
1 lemon
50 gm Greek-style yoghurt
50 ml apple cider
200 gm unsweetened apple
sauce (see note)
½ tsp vanilla extract
210 gm white spelt flour
¾ tsp bicarbonate of soda
½ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground cardamom

Kaya madeleines

with chocolate

sauce

MAKES 12-16 // PREP TIME 20 MINS

// COOK 15 MINS (PLUS CHILLING)

“Kaya is a sweet coconut

spread beloved by many

Malaysians, Singaporeans

and Indonesians,” says Lee.

“It is typically served on toast

as a snack or for breakfast.”

2 eggs, at room temperature

90 gm caster sugar

85 gm unsalted butter, melted

and kept warm, plus extra

for greasing

50 ml coconut cream

130 gm plain flour, plus extra

for dusting

¾ tsp baking powder

50 gm kaya (see note),

plus extra to serve

CHOCOLATE SAUCE

90 gm dark chocolate

(51%-55% cocoa solids),

chopped

45 gm unsalted butter

1¼ tbsp coconut cream

1 Whisk eggs and sugar in

an electric mixer until pale and

creamy (about 5 minutes). Fold

in butter and coconut cream,

sift in flour and baking powder,

add ¼ tsp sea salt flakes and

fold to combine. Cover and chill

for at least 3 hours, or overnight.

2 For chocolate sauce, combine

ingredients and ¼ tsp salt flakes

in a heatproof bowl over a

saucepan of simmering water

(don’t let bowl touch water). Stir

until melted. Remove from heat.

3 Preheat oven to 210°C and

butter and flour two 6-hole

madeleine trays. Transfer batter

to a piping bag fitted with

a round 1cm-1.5cm nozzle

and pipe into moulds, filling

three-quarters full. Make a well

in the middle of madeleines

and add ½ tsp kaya to each,

then bake until golden and

springing back when lightly

pressed (10-14 minutes). Tap

trays to remove madeleines

and serve warm (or at least

the same day) with chocolate

sauce and extra kaya.

NoteKaya is available from

select Asian food stores.➤

Mulled apple and spelt loaf

SERVES 6-8 // PREP TIME 20 MINS // COOK 45 MINS (PLUS COOLING)

“This loaf is delicious if eaten the dayit’s made,but evenbetter
left overnight before being iced and eaten,” says Yu-Ching Lee.
“An alternative to icing, if you’re not that way inclined, is to
serve it thickly sliced and toasted, with a little salted butter.”

40 gm coarsely chopped

walnuts, plus extra to serve

30 gm dried apple, chopped

APPLE ICING

25 gm unsalted butter,

at room temperature

125 gm pure icing sugar, sifted

20 ml apple cider

1 Preheat oven to 200°C.

Grease a 23cm x 8cm loaf tin

and line with baking paper. Beat

butter and sugar in an electric

mixer fitted with the paddle

attachment until pale and

creamy. Add eggs one at a time,

beating well after each addition,

until incorporated. Combine

lemon rind, yoghurt, cider, apple

sauce, vanilla and ¼ tsp sea

salt flakes in a separate bowl,

then fold into butter mixture.

Sift in flour, bicarbonate of soda

and spices, fold to combine,

then fold in walnut pieces

and dried apple.

2 Spread mixture evenly

in tin and bake until a skewer

inserted withdraws clean

(45-50 minutes; cover with foil

if browning too quickly). Cool in

tin for 10 minutes, then transfer

to a wire rack to cool completely

(about 2 hours).

3 For apple icing, beat butter,

icing sugar and ¼ tsp salt flakes

in an electric mixer fitted with

the paddle attachment until

pale and creamy (2-3 minutes).

Add apple cider and beat until

well incorporated. Spread icing

over loaf and decorate with

extra walnuts. Loaf will keep for

3 days in an airtight container.

NoteUnsweetened apple sauce

is available from supermarkets.