Chestnut Apple Bread Loaf Cake

• chestnuts↗75g g

  (weight without shells)

• Cox apples2

  peeled and grated

• butter↗175g g

  soft

• golden sugar↗175g g
• eggs↗2
• self-raising flour↗225g g
• baking powder↗pinch
• dulce de leche↗3 tbsp tbsp

  or ready-made caramel

• chestnuts↗25g g

  (weight without shells), finely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4. Line a 1.2 L loaf pan with parchment paper that hangs over the long sides to ease removal. Roughly chop the chestnuts and combine them with the apples.

2. 2

   Cream the butter with the sugar until the mixture is pale and soft, then gradually add the eggs one at a time. If the mixture starts to separate, add a little flour. Gently fold in the remaining flour and baking powder, then add the apple‑chestnut mixture.

3. 3

   Bake the cake for 1 hour or until it has risen, turned golden and a skewer inserted in the centre comes out clean (do not confuse soft apple with underbaked batter).

4. 4

   While the cake is still hot and still in the pan, melt the dulce de leche or caramel in a saucepan and let it boil for a minute or two, it will darken slightly. Add the chestnuts and stir, then pour the resulting mixture over the top of the cake. After the top and cake have cooled for 5 minutes, remove the cake from the pan and let it cool on a rack.