Apple and Spice Tealoaf
Anything made with almonds, dried fruit, and marmalade, and which is meant to be served with a cup of tea gets our immediate attention. This lovely little loaf is a star: shredded apple in the batter keeps the bread extra moist and the faint glaze of orange marmalade on the top is just right for a hint of citrus. But don’t limit yourself to teatime — we also enjoy this the next morning, toasted and buttered!
Apple and Spice Tea Loaf
2½ oz. butter, softened (5 tbs.)
¾ cup lightly packed brown sugar, plus more for sprinkling
3 eggs, lightly beaten
1 eating apple
1 tsp. vanilla extract
1½ cups dried mixed fruit
1 cup ground almonds
1 tsp. baking powder
1½ cups all-purpose flour
1 tsp. cinnamon
½ tsp. ground nutmeg
splash of lemon or orange juice
1 tbs. orange marmalade
Heat the oven to 350°F. Butter a standard loaf tin and line it with a strip of parchment paper.
Beat together the butter and sugar until pale and creamy, then beat in the eggs, one by one. Grate in half the apple and mix in the vanilla, dried fruit, and ground almonds. Stir in the baking powder, flour, cinnamon, and nutmeg, together with a pinch of salt. Spoon into the tin and level the top.
Thinly slice the remaining apple half and toss with lemon or orange juice. Poke the slices a little way into the batter then sprinkle with a bit more sugar. Bake for 45 minutes, or until a skewer inserted comes out clean. Cool in the tin.
To finish the loaf, melt the marmalade in a small pan, then brush it over the top to glaze. Can be frozen for up to a month.