WASTE NOT, WANT NOT: BLUEBERRY AND APPLE LOAF

Friday, February 28, 2014

This delicious Loaf is the result of the lunch box apple!  You know that lovely looking apple you packed into your little darlings lunch bag in the morning only to find it at the end of day, uneaten (apart from maybe a nibble on the edges) and looking like it did a stint in the tumble dryer!  

Instead of throwing it away simply grab your loaf tin and a grater and make this.  It's also worth noting that the orange zest for this recipe was taken from an orange lovingly cut into wedges for my kids lunch bag too- it can often pay to think ahead in the kitchen!    


If you are not yet convinced to make this check out that thick, golden brown crunchy topping of brown sugar and cinnamon- very scrummy!


BLUEBERRY AND APPLE LOAF

INGREDIENTS

  • 250g all-purpose flour
  • 175g butter
  • 175g soft brown sugar
  • ½ tsp cinnamon
  • 2 tbsp. soft brown sugar
  • 1 small eating apple
  • 2 large eggs, beaten
  • 1 orange, finely grated zest
  • 3 tsp baking powder
  • 225g blueberries

METHOD

  1. Preheat the oven to 320F and butter and line the bottom of a 1.7 litre loaf tin
  2. In a large bowl, rub the flour, butter and 175g soft brown sugar together with your fingers (see image below) to make fine crumbs. Measure out 5 level tbsp. of this mixture into a small bowl for the topping, and mix in to it the cinnamon and 2 tbsp. soft brown sugar and leave to sprinkle on the top before it goes in the oven.
  3. Coarsely grate the apple down and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t over mix.
  4. Spoon half of the mixture into the prepared tin then scatter the blueberries over the mix. Add the rest of the mix to the top, level out and sprinkle with the reserved sugar and cinnamon.
  5. Place in the middle of your oven and after about an hour check the colour of the topping- if it looks perfectly golden brown loosely place some foil over the top to stop it browning further. Give the cake another 15 - 20 minutes and test with a skewer- plunge it into the middle of the loaf and if it comes out clean, its ready, if not give it another 5 minutes and test again.


TIP: Rubbing In; the process of mixing fats into flour.  Using your fingertips, rub the flour and butter together until the mixture resembles breadcrumbs (fine or coarse, depending on the recipe).  Lift the mixture up as you rub it in so that the air going through it keeps it cool.  Shake the bowl every so often to bring the larger lumps of butter to the surface.



TIP: The orange zest used in this recipe was actually taken from an orange that was then sliced up for my boys lunch boxes.  I know you can't always plan like this but if you can it ensures you have no waste later as zested fruit shrivels up quickly.
  

Happy Baking! 



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