recipes_Australia_June_2017

54 recipes+ JUNE 2017

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weekend cooking

Caramel & Walnut

Apple Loaf Cake

SERVES 10 PREP 15 minutes + cooling + standing

COOK 1 hour 20 minutes NUTRITION 987kJ;

18g fat (9g sat); 1g protein; 28g carbohydrate;

3g fibre a serve COST $1.10 a serve

175g butter, at room temperature

¾ cup caster sugar

1 teaspoon vanilla essence

2 eggs, at room temperature

1½ cups self-raising flour, sifted

½ teaspoon ground cinnamon

½ cup Greek-style natural yoghurt

2 apples, peeled, cored, finely chopped

½ cup walnuts, chopped,

plus 1 tablespoon extra

50g packet soft chewy toffees

2 tablespoons thickened cream

1 Preheat oven 160ºC/140ºC fan-forced.

Grease and line base and sides of a 21cm x 11cm

(base measurement) loaf pan with baking

paper. Using an electric mixer, beat butter, sugar

and essence in a bowl until pale and creamy.

Add eggs, one by one, beating well after each

addition. Combine flour and cinnamon in

a bowl. Fold flour mixture, alternately with

yoghurt, beginning and ending with flour,

through butter mixture. Fold through apple.

2 Spoon into prepared pan, level surface.

Scatter walnuts along the centre. Bake for 1 hour

20 minutes or until a skewer inserted at centre

comes out clean. Cool in pan.

3 Meanwhile, heat toffees and cream in a

saucepan over low heat, stirring constantly for

3 minutes or until melted and smooth. Remove

from heat; stand for 1 minute.

4 Remove cake from pan; slowly drizzle over

toffee sauce. Immediately scatter over extra

chopped walnuts. Stand for 10 minutes.

Toffee apple

Revisit a sticky childhood treat with our luscious loaf cake

that’s topped with gooey caramel