September 22, 2011

The last of the apples - Apple and sultana loaf

 

As the northern hemisphere salutes the new-season apples, us on the other side of the globe are farewelling this fruit and moving on to the summer produce. I am not ready to let go of apples just yet, however, as this simple loaf savoured with some smooth ricotta and honey is such an irresistible treat for a morning tea.

 

Apple and sultana loaf


200g organic, whole spelt flour
50g lupin flour*
1 teaspoon salt
3 teaspoons baking powder
100g natural sultanas
500g organic, unsweetened apple sauce**
2 large, free-range egg whites

1. Preheat the oven to 200C and line a medium size loaf tin with baking paper.

2. Place the dry ingredients, including the sultanas, into a bowl and mix to combine.

3. Stir in the apple sauce.

4. In a separate bowl, beat the egg whites into soft peaks. Fold the egg whites gently into the rest of the batter. 

5. Bake the loaf for about an hour or until a skewer inserted in the middle of the cake comes out clean. Leave to cool on a wire rack before serving. Serve fresh or toasted with soft ricotta and honey.

Notes to the recipe.

* lupin flour is available at health-food stores. If you are unable to find it, you can replace it with besan (chickpea) or sorghum flour, or use 40g of wheat or oat germ instead.

** Unsweetened apple sauce is also available at health-food stores. If you are unable to find it, you can replace it with finely grated apples.