20 minutes
Cooking Time
50 minutes
Ingredients (serves 8)
• Melted butter, to grease
• 75g (1/2 cup) whole hazelnuts
• 3 (about 135g each) granny smith apples, peeled, cored
• 300g (2 cups) plain flour
• 2 tsp baking powder
• 200g (1 cup, firmly packed) brown sugar
• 100g butter, melted
• 80ml (1/3 cup) milk
• 1 egg, lightly whisked
• Extra melted butter, to glaze
• 2 tbs breakfast marmalade
Method
1. Preheat oven to 180°C. Brush an 8 x 18cm (base measurement) non-stick loaf pan with melted butter to lightly grease.
2. Spread the hazelnuts evenly over a baking tray and cook in preheated oven for 5 minutes or until toasted and aromatic. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place hazelnuts in the bowl of a food processor and process until they resemble coarse breadcrumbs.
3. Coarsely grate 2 of the apples. Quarter remaining apple and thinly slice lengthways.
4. Sift the flour and baking powder into a medium bowl. Add the hazelnuts and sugar, and mix well. Whisk the butter, milk and egg together in a jug until well combined. Add to the flour mixture with the grated apple and use a wooden spoon to mix until just combined. Spoon mixture into prepared pan, smooth surface with back of spoon. Arrange apple slices, slightly overlapping, over top of the cake mixture and brush with the extra melted butter. Cook in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean.
I made this with the bramley apples and cob nuts from the garden. I didn’t bother with the marmalade glaze and it was delicious.
Caroline (S) Committee Member
