Apple Loaf with Salted Caramel

Pro-tip: do not spill the jug of salted caramel all over the backdrop, down the armchair and over the floor. Now you know.

1 Braeburn apple
75g butter
75g caster sugar
½ tsp vanilla extract
1 large egg
110g self-raising flour
2 tbsp natural yoghurt
50g walnuts
120g caster sugar
40ml water
60ml double cream
20g butter
Maldon sea salt

Preheat oven to 140°C and line a loaf tin with baking paper. Dice 1 peeled Braeburn apple into centimetre cubes. Combine 75g butter, 75g caster sugar and ½ tsp vanilla extract. Fold in the egg. Fold in 110g self-raising flour, 2 tbsp yoghurt and the apple cubes. Bake in the loaf tin for 1 hour then cool completely.

Put 120g sugar and 40ml water into a non-stick saucepan on high heat. Bring to the boil. When the sugar starts to brown, remove from heat. Add 60ml double cream, 20g butter and a pinch of Maldon salt. Leave the salted caramel to cool for 10 minutes, then drizzle onto the apple loaf. Add 50g crumbled walnut pieces to decorate.

Loaf Cake 06.jpg