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A apple and sultana loaf cake

Apple and sultana loaf cake

This fruity cake takes only a few minutes to prepare and keeps well

Serves 8
Prep time 20 minutes
Cooking time 45 minutes plus 20 minutes cooling
Free from refined sugars

Ingredients

* Available at Holland & Barrett

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.

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