Pink Lady Apple Blossom Loaf Cake

Pink Lady Apple Blossom Loaf Cake

This delicious teatime loaf cake is best served with a cup of tea in the garden. Perfectly sweet thanks to the in-season Pink Lady apples which are baked into the sponge, it's topped off with pretty apple blossom and icing.
Total Time
40 Minutes
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
4 eggs
Apple blossom
100g of fondant icing sugar
A touch of pink food colouring (optional)
1-2 tsp of apple juice (to a runny consistency)
Step 1

In a large bowl rub together the butter and flour until you have a breadcrumb consistency.

Step 2

Add the cinnamon, caster sugar and mix well.

Step 3

Peel and cut the apples into smallish chunks and stir into the dry mix.

Step 4

Gently beat the eggs and vanilla in a small bowl and add to the dry ingredients and mix well.

Step 5

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.

Step 6

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

Step 7

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.

Recipe Courtesy of Pink Lady® | Vist

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