This gorgeous teatime loaf cake created by Juliet Sear is perfect with a cuppa! It’s lovely and sweet with Pink Lady® apples baked into the sponge and topped off with pretty apple blossom and icing to decorate!
Full preparation
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In a large bowl rub together the butter and flour until you have a breadcrumb consistency
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Add the cinnamon, caster sugar and mix well
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Peel and cut the apples into smallish chunks and stir into the dry mix
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Gently beat the eggs and vanilla in a small bowl and add to the dry ingredients and mix well
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Place the batter into a lined 2lb loaf tin and bake at 170 degrees for 45 mins to an hour until cooked through, risen and golden on the top. Leave to cool on a rack.
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To decorate, mix the fondant icing sugar with 1-2 tsp of apple juice and a touch of pink food colouring to a runny consistency, and drizzle over the cake generously allowing the icing to drop over the sides. Adorn the iced loaf with a lovely line of apple blossom.
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The loaf cake will keep for 3 days in an airtight tin or box, but it is best eaten as fresh as possible. The apple blossom will begin to degrade after a couple of days.
