Ginger, ap­ple and wal­nut loaf

Central and North Burnett Times - - EASY EATING -

Serves 8-10 In­gre­di­ents 150g flour 100g brown sugar 80g but­ter Zest of ½ or­ange ½ tsp ground ginger 1 tbs grated fresh ginger 1 cup sliced ap­ple 1 cup wal­nuts, roughly chopped ½ tsp bak­ing soda dis­solved in 1 tbs boil­ing water 1 egg 150ml nat­u­ral yo­gurt Method Heat an oven to 170C. Line a loaf tin with bak­ing pa­per, cut­ting into the cor­ners to en­sure it sits snugly. Place the flour, 80g sugar, but­ter, zest, ginger and grated ginger in a bowl. Rub with your fin­gers un­til it re­sem­bles bread­crumbs. Sprin­kle the re­main­der of the sugar on the base of the tin and spread the ap­ple slices and half the wal­nuts. Add the re­main­ing nuts to the flour mix. In a small bowl beat the egg with bak­ing soda and yo­gurt. Pour into the dry mix­ture and com­bine well. Pour into your lined tin. Bake for 50 min­utes.

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