Liam’s Apple, Almond & Maple Crumble Loaf

Method

Step 1
Heat the oven to 170°C/150°C fan/325°F/Gas 3.

Step 2
Make the sponge. Place the apple pieces in a bowl, add 1 tablespoon of the flour and toss to combine. Set aside.

Step 3
Combine the softened butter and both sugars in a bowl and whisk with an electric whisk until light and fluffy.

Step 4
Beat the eggs with the vanilla extract, then add this to the butter mixture, little by little, beating well after each addition. Add 1 tablespoon of flour with the last 3 additions to stop the mixture curdling.

Step 5
Sift the remaining flour, along with the cinnamon and nutmeg into the bowl. Add the apple mixture, milk and maple syrup, then thoroughly combine. Transfer to the prepared tin.

Step 6
To make the crumble topping, sift the flour, cinnamon and salt into a bowl. Stir in the sugars. Rub in the butter until you have a rough crumble with plenty of larger knobbly pieces. Mix in the almonds then sprinkle evenly over the sponge.

Step 7
Bake for about 70–80 minutes, until the loaf is golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for about 10 minutes, then turn out onto a wire rack to cool completely.

Step 8
Once the loaf is completely cold, make the glaze. Sift the icing sugar and salt into a bowl, make a well in the centre, then add the vanilla, maple syrup, cream and milk. Combine until the mixture is smooth, thick and pourable.

Step 9
Transfer the glaze to the small piping bag. Snip the end and pipe the glaze in a zig-zag pattern over the cake. Finish with toasted almond flakes. Leave to set, then dust with icing sugar before serving.