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Apple and hazelnut loaf
Apple and hazelnut loaf
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Revive homey baked goodness with a delightful apple hazelnut loaf.
Ingredients:
  • Melted butter, to grease
  • 75g (1/2 cup) whole hazelnuts
  • 3 (about 135g each) Granny Smith apples, peeled, cored
  • 300g (2 cups) plain flour
  • 8.00 gm baking powder
  • 100g butter, melted
  • 80ml (1/3 cup) milk
  • 1 egg, lightly whisked
  • Extra melted butter, to glaze
  • 52.80 gm breakfast marmalade
Instructions:
  • Preheat the oven to 180°C and generously coat an 8 x 18cm non-stick loaf pan with melted butter.
  • Evenly scatter hazelnuts on a baking tray. Toast in a preheated oven for about 5 minutes until fragrant. Rub the hazelnuts in a clean tea towel to remove skins. Transfer the hazelnuts to a food processor and pulse until coarse breadcrumbs form.
  • Grate 2 apples coarsely. Quarter the remaining apple and thinly slice lengthwise.
  • In a medium bowl, combine sifted flour and baking powder, then mix in hazelnuts and sugar. In a separate jug, whisk together butter, milk, and egg until well combined. Add this mixture to the flour, along with grated apple, and stir until just combined using a wooden spoon. Transfer the batter to a prepared pan, smooth the surface, and arrange apple slices on top. Brush with extra melted butter. Bake in a preheated oven for 40 minutes until a skewer comes out clean when inserted in the center.
  • Take the loaf out of the pan and place it on a wire rack with the apple slices facing up. In a saucepan, gently heat the marmalade while stirring for 2 minutes until it melts. Brush the melted marmalade over the loaf and let it cool down completely.

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