Jamie Oliver's toffee apple loaf cake

• Serves 10

• Preparation time:

• Cooking time: 45-50 minutes

Ingredients

300g self-raising our
175g golden caster sugar
200ml semi-skimmed milk
175ml grapeseed or sunfower oil
1 large free-range egg 1 lemon
1⁄2 tablespoon ground cinnamon
1⁄2 tablespoon ground ginger
2 eating apples
4 tablespoons soft brown sugar

Method

Preheat the oven to 180 C. Line a loaf tin (roughly 12cm x 22cm x 7cm deep) with greaseproof paper.

Mix the flour, caster sugar, milk, oil and egg together in a bowl until lovely and smooth.

Finely grate in the lemon zest, add the cinnamon and ginger, then stir through the mixture.

Core and finely slice the apples, place them in a separate bowl and squeeze over half the lemon juice. Add 3 tablespoons of the so brown sugar and mix well with your hands, making sure all of the slices are coated.

Transfer the cake mixture to the lined tin, then pile the apple slices on top, gently pushing them down into the sponge mixture.

Scatter over the remaining tablespoon of so brown sugar, then bake for 35 to 40 minutes, or until golden and risen. To check it’s cooked through, poke a cocktail stick or skewer into the centre of the cake; if it comes out clean, it’s ready.

Leave to cool for a few minutes in the tin, then li out and transfer to a wire rack to cool completely.

These delicious recipes have been created by Woolworths ambassador Jamie Oliver to celebrate Mother’s Day. Find more food and gift inspiration at Woolworths.

Notes

Tip: This basic sponge recipe is super-versatile and works for muffins too – swap the apples, spices and brown sugar for drained tinned cherries, a squeeze of fresh orange juice and a dash of almond extract, then divide between muffin cases and bake. Top with icing and toasted almonds, if you like.

Nutritional Information: Kcal 272.9, Fat (g) 18.6, Sat fat (g) 2.4, Protein (g) 4.2, Carbs (g) 51.2, Sugar (g) 28.8, Salt (g) 0.3, Fibre (g) 1.4