When I was a youngster I was obsessed with all things tiny. In fact, I can boast that I managed to squeeze 52 items into a matchbox once. In a similar vein, miniature cupcakes, cookies, apples, chipolatas were exponentially more fun than regular sized foods. I believe this may be a product of being an '80s child, when all foods were either shrunken or enlarged. To some extent I have not grown out of this, and when I spied small baking loaves, well, they had to be mine. The inaugural baking event was apple and cinnamon loaves served with spiced honey cream.
When As well as having that homely, domestic goddess appeal to them, the loaves taste great too. They are beautifully spongy with a subtle spice. Together with the spiced, honey cream you have an amazing teatime treat. Feel free to play with the quantities if you would like more kick from the ginger or sweet from the cinnamon. We are at the tail end of the apple season, but there are still good quality fruit out there.
For the cake:
- 3 tsp vanilla extract
- 8 tsp ginger syrup
- 80g caster sugar
- 1 egg
- 200g self-raising flour, sieved
- 1/2 tsp baking powder
- 100ml milk
- 25ml buttermilk
- 2 tbsp apple sauce
- 1 red apple cored and thinly sliced
- 1 tbsp granulated sugar
- 1 medium red apple
- Knob of butter, melted
- 1/2 tsp ground cinnamon
For the cream (for two cakes):
- 8 tbsp double cream (low fat)
- 1/2 tbsp honey
- Shake of ground ginger
- Shake of ground cinnamon
- Grease 4 mini loaf tins (but depending on the size, this could make more)
- Pre-heat the over to 160C / Gas Mark 4
- Beat the butter, sugar, vanilla extract and ginger syrup until light and fluffy
- Add the egg and beat further
- Gradually stir in the flour, baking powder, milk and buttermilk
- Add the apple sauce
- Transfer to greased loaf tins
- Lay the slices of apples on top in a concertina fan
- Mix the granulated sugar and cinnamon and sprinkle about 3/4 on the cakes
- Lightly baste the apples with the knob of melted butter
- Bake for 20 minutes or until golden
- Remove from the oven and sprinkle remaining sugar and cinnamon.
- Allow to rest for 5 minutes before removing from tins and allowing to cool on a rack.
We accompanied the mini loaves with the spiced cream, but you can also serve with custard or ice cream. Enough loafing around, get baking!