Spiced Apple Tea Loaf

• unsalted butter↗175g g

  plus extra for greasing

• light muscovado sugar↗175g g

  plus 1 tsp

• large eggs↗3

  beaten

• apple↗1
• vanilla extract↗1 ч. л. tsp
• mixed dried grapes↗200g g
• ground almond↗85g g
• baking powder↗1 ч. л. tsp
• plain flour↗175g g
• ground cinnamon↗1 ч. л. tsp
• ground nutmeg↗½ ч. л. tsp
• a drop of lemon or orange juice
• marmalade or apricot jam↗1 ст. л. tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C convection, gas 4). Grease a 900 g loaf pan with butter and line it with a strip of parchment paper or use a special liner (see tip below). Beat the butter with the light sugar until pale and creamy, then gradually add the eggs one at a time.

2. 2

   Grate half the apple using a coarse grater and fold it into the batter together with vanilla extract, the mixed dried grape fruits and ground almond. Combine the baking powder, flour, ground cinnamon, ground nutmeg and a pinch of salt, then gently fold the dry mixture into the creamy base until homogeneous. Pour the batter into the prepared pan and smooth the top.

3. 3

   Thinly slice the remaining apple, toss it with a drop of lemon or orange juice and fold the slices into the batter. Sprinkle an additional 1 tsp of sugar. Bake for 45 minutes, then reduce the temperature to 140 °C (120 °C convection, gas 1). Cover the loaf with foil and bake another 45 minutes until a skewer inserted in the centre comes out dry. Cool the loaf in the pan.

4. 4

   For the glaze, melt the marmalade or apricot jam in a small saucepan, strain through a sieve to remove lumps, and brush the top of the loaf with the glaze. Slice the loaf into thick slices, optionally butter them lightly and serve. It can be stored in the freezer for up to 1 month.