Meals and Courses

Poppy Seed & Apple Teabread

prep 20 mins, plus cooling cook 1¼ hours
  • 100 g (3½ oz) dried apples, roughly chopped
  • 100 ml (3½ fl oz) water
  • 175 g (6 oz) slightly salted butter, softened
  • finely grated rind of 2 lemons
  • 3 tablespoons lemon juice
  • 175 g (6 oz) caster sugar
  • 3 eggs
  • 250 g (8 oz) self-raising flour
  • 50 g (2 oz) poppy seeds
  • 75 g (3 oz) icing sugar, sifted
  • 1 tablespoon lemon juice

Put the apples and measurement water in a small saucepan and heat for 5 minutes until the apples have absorbed the water. Leave to cool.

Beat together the remaining cake ingredients in a bowl until pale and creamy. Stir in the cooled apples.

Spoon the mixture into a greased and lined 1 kg (2 lb) or 1.3 litre (2¼ pint) loaf tin (see page 15) and level the surface. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 1–1¼ hours or until firm to the touch and a skewer inserted into the centre comes out clean. Loosen the cake at the ends and transfer to a wire rack. Peel off the lining paper and leave to cool.

Make the icing. Beat together the icing sugar and lemon juice in a bowl to make a smooth, spoonable icing. If necessary, add a few drops of water or extra lemon juice. Spoon over the cake so that it runs down the sides.

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