Main title

Apple and sultana loaf cake

This fruity cake takes only a few minutes to prepare and keeps well Serves 8 Prep time 20 minutes Cooking time 45 minutes plus 20 minutes cooling Free from refined sugars

Ingredients

75g butter
150g agave nectar *
1 tsp vanilla extract *
2 eggs
250g self-raising flour *
1 tsp baking powder
½ tsp cinnamon *
A pinch of salt *
2 Granny Smith apples, peeled, cored and finely chopped
100g sultanas *
150ml natural yoghurt

* Available at Holland & Barrett

Method

Step 1 Heat the oven to 200ºC/180ºC fan/gas mark 6 and grease and line a 2lb/900g loaf tin. In a large bowl, combine the butter and agave nectar until light and fluffy. Add in the vanilla, eggs, flour, baking powder, cinnamon and salt and mix until well combined. Step 2 Fold through the yoghurt, apples and sultanas and spoon the mixture into the loaf tin. Bake in the oven for 45 minutes or until a skewer comes out clean. The cake may need to be covered with foil part way through cooking if it goes too dark. Step 3 Once it is baked, allow to cool for 20 minutes in the tin and then remove and cool completely on a wire rack. Serve in slices and keep for up to 1 week. Shop our Food & Drink range.