MAPLE & CASHEW LOAF
PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING) SERVES 10
125g butter, softened, chopped ¾ cup (150g) firmly packed
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.