MAPLE & CASHEW LOAF

PREP + COOK TIME 1 HOUR 10 MIN­UTES (+ COOL­ING) SERVES 10

The Australian Women’s Weekly Food Magazine - - Step Into Spring Baking -

125g but­ter, soft­ened, chopped ¾ cup (150g) firmly packed

brown su­gar

2 eggs

1 cup (150g) self-rais­ing flour ½ cup (75g) plain flour ½ tea­spoon mixed spice

½ cup (120g) sour cream 2 ta­ble­spoons maple syrup 1 cup (150g) un­salted roasted

cashews, chopped coarsely 2 tea­spoons ic­ing su­gar sour cream, ex­tra, to serve maple syrup, ex­tra, to serve 1 Pre­heat oven to 180°C/160°C fan. Grease a 15cm x 25cm loaf pan; line base and two long sides with bak­ing pa­per, ex­tend­ing the pa­per 2cm above the sides.

2 Beat but­ter, brown su­gar, eggs, flours, spice, sour cream and maple syrup in a medium bowl with an elec­tric mixer on low speed un­til com­bined. In­crease speed to medium, beat un­til mix­ture is smooth and changed to a lighter colour. Spoon mix­ture into pan; smooth the sur­face. Sprin­kle with cashews.

3 Bake loaf for 50 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Leave loaf in pan for 20 min­utes be­fore lift­ing out onto a wire rack to cool. Dust loaf with sifted ic­ing su­gar, then serve with ex­tra sour cream and maple syrup.

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