Recipe: Jack Monroe’s Applesauce Breadcake
This yeast free applesauce breadcake is a perfect autumn day treat
Serves 8 (cut into chunky slices)
• 2 small dessert apples
• 1 tbsp bottled lemon juice
• 100ml oil, plus extra for greasing
• 225g plain flour
• 1/2 level tsp bicarbonate of soda
• 1 tsp ground cinnamon
• A generous handful of sultanas
- Dice the apples (leave the skin on for extra fibre and vitamins), then toss them into a pan with the lemon juice. Cover with water, bring to a boil, then reduce to a simmer for around 20 minutes, or until softened.
- Preheat the oven to 80°C/350°F/ gas mark 4 and lightly grease a loaf tin. If you don’t have a loaf tin, a cake tin will do, or even mound it on a baking tray.
- Add the flour, bicarbonate of soda and cinnamon to a bowl. If you are using a cooking apple or a more tart variety, you might want to add 2 tablespoons of caster sugar to the mix. Stir.
- Drain any excess water from the cooked apples, but reserve the liquid. Put the apples in a bowl and mash them with a fork, adding the oil gradually to create a loose apple sauce mixture.
- Make a well in the centre of the dry ingredients, and pour in the apple sauce and sultanas. Mix well to form a thick batter, adding a splash of the reserved apple-water if necessary. It should be reasonably stiff to stir, but not dry and cracking.
- Dollop the dough into your vessel of choice (loaf tin, cake tin or on a baking tray). If using a baking tray, flour your hands well and roughly shape your batter to hold it together. Err on the side of tall and round as it may spread as well as rise.
- Pop it into the oven and bake for 40 minutes, or until a sharp knife or skewer inserted into the middle comes out clean. Transfer to a wire rack to cool before slicing. Store in an airtight bag or container and keep for up to three days, or in the freezer for up to three months.