I adapted this recipe from "BAKE Essential Companion" by Allison Thompson. I essentially replaced butter with olive oil. We enjoyed the resulting slice! It has a crunchy crust and very moist content. The olive oil maintain the moisture but not the rich buttery "after eat" feeling. Great for snacks and dessert. And so little prep work required.
Loaf tin size
110g self raising flour
55g plain flour
3/4 tsp baking powder
100g muscovado sugar
1/2 tsp of sea/river salt
1/2 cup of extra virgin olive oil (100g)
1 large egg
1tbsp of milk
150g dried raisins
1 pink lady apple, cut into 1cmx1cm squares
2 tsp cinnamon powder
1 tsp nutmeg powder
Line loaf tin with baking paper.
Preheat oven to 180 deg (fan force).
Mix apples with 1 tsp cinnamon powder, nutmeg powder, and 20g of the sugar. Add raisins and mix.
Separately in a mixing bowl, mix all the remaining dry ingredients together.
Create a well in the middle, pour in olive oil, then milk and combine the ingredients together with the fruit mix.
Whisk eggs till pale yellow.
Fold eggs into the mixture.
Spread mixture into loaf tin.
Bake for about 23-25 minutes.
Bon Appetite!
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