Fresh ginger, apple and walnut loaf
Photo by Babiche Martens
Sweet, yet not too sweet, it gains a little digestive assistance from the ginger. Best of all, it’s easy to transport — no melted icing disasters to contend with here.
- Heat an oven to 170C. Line a loaf tin with baking paper, cutting into the corners to ensure it sits snugly.
- Place the flour, 80g sugar, butter, zest, ginger and grated ginger in a bowl. Rub with your fingers until it resembles breadcrumbs.
- Sprinkle the remainder of the sugar on the base of the tin and spread the apple slices and half the walnuts. Add the remaining nuts to the flour mix.
- In a small bowl beat the egg with baking soda and yoghurt. Pour into the dry mixture and combine well. Pour into your lined tin. Bake for 50 minutes.