Photographer and blogger Ironchef Shellie puts her spin on an Apple & Blueberry Loaf from London’s Primrose Bakery. Make this with the last of the season’s blueberries and enjoy it with Brown Brothers Orange Muscat & Flora.
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125g chilled butter, diced, plus extra for greasing
225g self-raising flour
175g caster sugar
2 large eggs, lightly beaten
2-3 tbsp milk
2 large eating apples, peeled, cored and thinly sliced
2 tbsp apricot jam
Preheat the oven to 190°C / 170°C fan forced /gas 5. Grease a 900g loaf tin and line with baking paper or a paper loaf tin liner.
Sieve the flour into a food processor with a pinch of salt and add the butter. Whizz until it resembles breadcrumbs. Add the sugar, eggs and milk and whiz again to make a smooth mixture.
Pour half the cake mixture into the loaf tin, then scatter with half the apples and half the blueberries. Pour over the remaining cake mixture, then scatter with the remaining fruit. Bake for 1 hour, or until risen and firm. To test it, insert a skewer into the centre- it should come out clean.
Put the apricot jam into a small bowl and microwave the jam on high for 20 seconds to melt. Brush the glaze over the cake as soon as it comes out of the oven. Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.