250g of self-raising flour
100g of salted butter
125g of golden caster sugar
3-4 tsp of ground cinnamon
2 Pink Lady apples
1 tsp of vanilla bean paste
100g of fondant icing sugar
A touch of pink food colouring (optional)
1-2 tsp of apple juice (to a runny consistency)
In a large bowl rub together the butter and flour until you have a breadcrumb consistency.
Add the cinnamon, caster sugar and mix well.
Peel and cut the apples into smallish chunks and stir into the dry mix.
Gently beat the eggs and vanilla in a small bowl and add to the dry ingredients and mix well.
Place the batter into a lined 2lb loaf tin and bake at 170°C for 45 minutess to an hour until cooked through, risen and golden on the top. Leave to cool on a rack.
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
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.