These are ideal for “bring a plate” events as they look stunning on a platter. Lovely served warm with cream and a really good cup of tea. Made with loose tea leaves…in a pot…served in proper china cups with saucers – you know what I’m talking about!
I baked this recipe in a mini loaf tin with eight holes. You can also bake it in a large round tin, will take ten minutes longer to cook.
Whipped Cream, Vanilla Custard or Ice Cream to serve
1 tablespoon Butter
2 tablespoons Brown Sugar
1 Apple (use a sweet variety like Pink Lady or Royal Gala)
180g Unsalted Butter (at room temperature, cubed)
2/3 cups Caster Sugar
1 teaspoon Vanilla Extract
3 Eggs (always use eggs at room temperature when baking)
1 cup Almond Meal
1 cup Self-Raising Flour
1/3 cup Full Cream Milk
Preheat oven to 170 degrees centigrade. Brush the mini loaf pan with melted butter, and place a rectangle of baking paper in each base.
Mix the 1 TBSP butter + 2 TBSP brown sugar until roughly combined, place a blob into each loaf pan in the centre.
Cut wedges from sides of apples, then slice thinly to make semi circle pieces.
Place 3-4 pieces in each pan, on top of the butter/sugar blob. Press them down.
*if you have extra apple pieces, finely dice them and add to the batter in step 6.
Using your electric mixer, beat together the butter, caster sugar and vanilla until pale and creamy. This will take 5 to 7 minutes, keep scraping down the sides of the bowl.
Add the eggs, one at a time – keep the mixer running and beat the mixture for at least half a minute between eggs. Keep scraping the bowl.
Slow the mixer right down, and tip in the Almond Meal
With the mixer still running on slow, alternate adding flour and milk. Tip in half the flour, then half the milk – repeat.
Once added increase the speed to Medium just for a minute, scrape the bowl as you go.
Spoon the batter into each loaf pan, filling to 1cm below the top. Smooth over and push it down.
Bake for 20-25 minutes, check with a skewer.
If you have extra batter, you can cook it in a small ramekin or casserole dish (Hint:put a spoon of rasperry jam or golden syrup in the bottom first)
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