Raspberry and Apple Loaf with Whipped Honey Butter
This loaf that can be whipped up in one bowl with a hand whisk and some basic ingredients. Switch the fruit to what ever you have on hand; I usually make this with Pink Lady apples and raspberries. The polenta gives the loaf a lovely tender crumb and crunchy crust. This is perfect for afternoon snack with a cup of tea or lunch boxes.
Raspberry and Apple Loaf with Whipped Honey Butter
Yield: 8
This loaf is so easy to make and pairs beautifully with the salty honey butter. I change the fruit according to the season and enjoy this loaf year round.
Ingredients
Loaf
- 1 cup polenta
- 1 cup plain flour
- 4 teaspoons baking powder
- 1 cup sugar
- ¼ cup vegetable oil
- 1 egg
- 1 cup milk
- 2 teaspoons vanilla bean paste
- 1 large apple, cored and sliced thinly into 1-2mm thickness
- 125g raspberries
- Pinch of salt
Honey Butter
- 125g soft butter
- 2 tablespoons honey
- Pinch of salt
Instructions
- Preheat the oven to 200°C or 180C fan forced and prepare your loaf tin by brushing the sides with oil and dusting with flour.
- In a large mixing bowl beat your egg, add in all the remaining ingredients for the loaf and mix well with a wooden spoon or hand whisk.
- Into your prepared tin pour half the batter, arrange a layer of raspberries and then apple slices, avoiding the sides. Top with the remaining batter and arrange remaining raspberries and apple slices. Allow to rest for 20 minutes until so the polenta has time to soften.
- Meanwhile, to make the whipped honey butter, in a food processor on medium speed (or using a large bowl and hand-whisk) beat up the softened butter, honey and salt until light and fluffy*. Place into a serving bowl.
- With the rack placed in the bottom third of your oven, bake the loaf for 40-50 minutes with or until a tester comes out clean. Remove and allow to cool slightly before slicing. If your loaf begins to brown too much before it is cooked through, loosely tent it with aluminum foil.
- Serve a slice of the cornmeal loaf corn loaf, slightly warmed or toasted with a large dollop of honey butter.
Notes
*Taste the butter and adjust accordingly, as this will depend on the sweetness of your honey and saltiness of your salt. It should be salty with the honey in the background.
