Apple & Cinnamon Loaf Cake

Name: Apple & Cinnamon Loaf Cake
Total time: 1 hour
Yield: 8
Ingredients: 350g apple – peeled, cored & grated (eating or cooking) see tip*; 160g unrefined caster sugar; 110ml Mellow yellow cold pressed rapeseed oil; 1 egg; 220g self raising flour; 1 heaped tsp cinnamon; Pinch of salt; For the icing: 3 heaped tbsp icing sugar Water

1 hour

If you love great no‑mixer recipes, this apple loaf cake is about to become a favourite. Grated apple keeps the crumb incredibly moist, whilst our Mellow Yellow cold‑pressed rapeseed oil adds a subtle nutty flavour. With just a bowl, a spoon, and a handful of everyday ingredients, you can bake a beautifully soft, cinnamon spiced cake that feels comforting, homely, and effortlessly achievable (even on the busiest days).

Method

1

Preheat the oven to 160C fan and line a 2lb loaf tin with baking parchment.
2

Place the apple in mixing bowl with the sugar, rapeseed oil and egg, stir thoroughly to combine.
3

Add the flour, cinnamon & salt and stir thoroughly to mix with a wooden spoon or spatula
4

Pour the cake batter into the lined tin and bake for 45-55 minutes. When it’s done, it will be springy to the touch and a skewer inserted will come out clean.
5

Remove from the oven and allow to cool on a wire rack in the tin for 5 minutes, then remove from the tin and cool completely.
6

Pour the icing sugar into a bowl, add water (around 1-2 tsp) until you get your desired consistency
7

Drizzle or pipe the icing on top of the cool cake, and enjoy
8

Tips: *If using cooking apples, grate and squeeze some of the moisture out.

We use Bramley cooking apples, but any apples are fine

You can enjoy this cake plain or with a little demerara brown sugar and cinnamon on top before baking for added sweetness.