Makes 1 medium-sized loaf
Ingredients:
260g cake flour
2 tsp baking powder
1 tsp ground cinnamon
¾ tsp salt
½ tsp mixed spice
2 medium JAZZ™ apples, cored but skin left on, coarsely grated (enough to fill one cup)
75g white sugar
75g brown sugar
100ml full cream, plain yoghurt
60ml vegetable oil
60ml tahini
2 large eggs
1 tsp vanilla extract
finely grated zest of 1 lemon
white sesame seeds to garnish
Method:
- Preheat the oven to 180 degrees C.
- Grease and line a 22 x 12cm loaf tin.
- Mix the flour, baking powder, spices, and salt together.
- Add the grated apple and mix to combine.
- Whisk together the sugars, yoghurt, oil, tahini, eggs, vanilla, and zest.
- Fold the dry ingredients into the wet until just combined.
- Pour into the greased loaf tin, smooth the top and sprinkle some sesame seeds to decorate.
- Bake until a toothpick inserted into the center comes out clean, about 60 – 70 minutes (a handy tip is to closely listen to the bread if it is still sizzling, pop back in the oven for another 5 minutes or so).
- Place on a cooling rack to cool for 15 minutes.
- Remove the loaf from the tin and let it cool down completely.
- Enjoy on the day of baking or store in an airtight container as the bread is delicious on the day.
Serve with a spread of nut butter, sliced JAZZ™ apples, and a sprinkle of sprouts for a healthier, delicious snack.
Created by: Hein van Tonder
