Tea bread with apple puree
Today is exactly 10 years since I first landed in India and on the doorstep of the bungalow I came to live in - I saw a handsome young man who much later, in 2005, will become - my husband! He argues that my “landing” is more important even than Columbus ’discovery of America. Although this cookie looks too simple for today's holiday, it is the first cake I ever made for him and invited him for tea, on a long and warm Indian eve :).
Preparation steps
- You do not need a mixer to prepare this recipe.
- 1st bowl: mix lightly beaten egg, chilled apple puree, melted butter and both types of sugar.
- Bowl 2: Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add chopped walnuts and raisins / cranberries (so as not to bother with the measurement, take a 250 ml cup and fill it to the top with raisins and walnuts).
- Mix all the ingredients from the 2nd bowl with a spoon in the 1st bowl slowly, three times.
- Oven at 180C, oblong bread pan (23 × 13 cm), greased and floured and baking for about an hour or until dough with a toothpick. (If your top crust gets colored faster, which is often the case with brown sugar cakes, you can cover it with foil.)
- Apple puree: if you can't buy apple puree / sauce in stores, it's easy to make. Chop the apples into small cubes, sprinkle with sugar, water and lemon (you can also add a little cinnamon if you wish) and cook for about 15 minutes. Chop with a fork or stick mixer. It’s also nice if small pieces of apples remain. Cool and add cold to the cake.
