Sparkling apple and ginger loaf
Ingredients
Cooking oil spray to grease
3/4 cup brown sugar
250g unsalted butter, melted
1/4 cup golden syrup
125ml sparkling apple juice
1 tsp bicarbonate of soda
2 free-range eggs, lightly beaten
2 1/2 cups of plain flour
1 tsp ground cinnamon
1 tsp ground ginger
1 Granny Smith apple, cored, peeled, finely diced. Plus extra 1/2 apple, cored, peeled and finely diced
2 Tbsp crystallised ginger, finely chooped
1/2 cup icing sugar mixture
1-2 tsp lemon juice
Method
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Preheat oven to 160 degrees Celcius fan-forced (180 degreez Celsius conventional). Grease a large loaf tine (base measures 20x10xm) with cooking oil and line base and sides with baking paper.
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In a large owl, whisk together sugar, butter, golden syrup, juice and bicarb until smooth. Add eggs and whisk again until cobmined.
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Sift in half the flour and whisk until just combined, then sift in remaining flour, cinnamon and ginger, whisking again until a smooth batter forms. Fold in diced apple and crystallised ginger. Pour into a tin and smooth surface. Scatter over extra diced apple. Bake for 90 minutes, or until a skewer inserted comes out clean. Cool in tin for 15 minutes, then remove to wire rack to cool to room temperature.
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Meanwhile, to make icing, sift icing sugar into a large bowl, pour in juice and whisk until a thick, smooth icing forms. drizzle over loaf and serve.
COOK'S TIP: When peeling or chopping multiple apples for a recipe, pop the peeled or chopped fruit into a bowl of cold water with a good squeeze of lemon juice to stop it turning brown.
