Apple and sultana loaf cake

Method

Step 1 Heat the oven to 200ºC/180ºC fan/gas mark 6 and grease and line a 2lb/900g loaf tin. In a large bowl, combine the butter and agave nectar until light and fluffy. Add in the vanilla, eggs, flour, baking powder, cinnamon and salt and mix until well combined. Step 2 Fold through the yoghurt, apples and sultanas and spoon the mixture into the loaf tin. Bake in the oven for 45 minutes or until a skewer comes out clean. The cake may need to be covered with foil part way through cooking if it goes too dark. Step 3 Once it is baked, allow to cool for 20 minutes in the tin and then remove and cool completely on a wire rack. Serve in slices and keep for up to 1 week. Shop our Food & Drink range.