Ingredients
175g butter, softened, plus extra, for greasing
175g golden caster sugar
1 tsp vanilla extract
2 eggs
225g plain flour
½ tsp cinnamon
4 rounded Tbsp Greek yoghurt
2 eating apples
50g walnuts, very roughly chopped, plus 1 Tbsp extra, chopped
50g soft toffees (we used Werther’s Original chewy toffees)
2 Tbsp double cream
Method
-
Heat oven to 160°C fan-forced (180°C conventional). Butter a loaf tin and line the base and ends with a long strip of baking paper.
-
Beat together butter, sugar and vanilla until pale, then beat in eggs, one by one. Add plain flour, cinnamon and Greek yoghurt.
-
Peel, core and chop apples into small chunks, then add to bowl and mix well to combine with a wooden spoon.
-
Scrape into prepared tin, smooth the top and scatter walnuts down the middle. Bake on a middle shelf for 1½ hours until a skewer inserted in the centre comes out clean. Cool in the tin.
-
Put soft toffees in a small saucepan with double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Set aside to cool for about 1 minute while you gently turn out the loaf. Slowly drizzle toffee sauce over the top. Scatter immediately with extra walnuts – they should stick where they hit toffee. Leave for 10 minutes before serving. This loaf is best fresh but will keep in an airtight tin for 3-4 days.
