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.
Ingredients
| 150 g | Flour |
| 100 g | Brown sugar |
| 80 g | Butter |
| ½ | Oranges, zest |
| ½ tsp | Ground ginger |
| 1 Tbsp | Fresh ginger (Main) |
| 1 cup | Apple, sliced (Main) |
| 1 cup | Walnuts, roughly chopped |
| ½ tsp | Baking soda, dissolved in 1 Tbsp boiling water |
| 1 | Egg |
| 150 ml | Natural yoghurt |
Directions
- 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.