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

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily