Name: Liam’s Apple, Almond & Maple Crumble Loaf
Yield: Serves 10–12
Ingredients: 1 Bramley apple (about 325g), peeled, cored and chopped into 1cm chunks; 1 large Granny Smith or tart dessert apple (about 155g), peeled, cored and chopped into 1cm chunks; 250g self-raising flour; 140g unsalted butter, softened; 70g golden caster sugar; 70g light muscovado sugar; 3 eggs; 1 tsp vanilla extract; 1 tsp ground cinnamon; few gratings nutmeg or a little ground nutmeg; 3 tbsp whole milk; 2 tbsp maple syrup; 115g plain flour; ¼ tsp ground cinnamon; ¼ tsp fine sea salt; 50g golden caster sugar; 20g light muscovado sugar; 75g unsalted butter, chilled and diced; 50g flaked almonds; 200g icing sugar; ¼ tsp fine sea salt; ¼ tsp vanilla extract; 2 tbsp maple syrup; 2 tbsp double cream; 1 tbsp whole milk; 50g toasted flaked almonds; icing sugar, for dusting

Liam

Series 8

A loaf cake with a difference, this spiced sponge is studded with apple chunks and topped with a crunchy almond crumble and flavoursome maple syrup glaze.

Serves: 10–12

Difficulty: Easy

Hands-On Time: 30 mins

Baking Time: 1 hr 20 mins

Ingredients
Method

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Ingredients

For the sponge:

1 Bramley apple (about 325g), peeled, cored and chopped into 1cm chunks

1 large Granny Smith or tart dessert apple (about 155g), peeled, cored and chopped into 1cm chunks

250g self-raising flour

140g unsalted butter, softened

70g golden caster sugar

70g light muscovado sugar

3 eggs

1 tsp vanilla extract

1 tsp ground cinnamon

few gratings nutmeg or a little ground nutmeg

3 tbsp whole milk

2 tbsp maple syrup

For the crumble:

115g plain flour

¼ tsp ground cinnamon

¼ tsp fine sea salt

50g golden caster sugar

20g light muscovado sugar

75g unsalted butter, chilled and diced

50g flaked almonds

For the glaze:

200g icing sugar

¼ tsp fine sea salt

¼ tsp vanilla extract

2 tbsp maple syrup

2 tbsp double cream

1 tbsp whole milk

To decorate:

50g toasted flaked almonds

icing sugar, for dusting

Equipment

You will need:

900g loaf tin, greased, then lined with baking paper to cover the base and short ends

small disposable piping bag

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.