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Recipes

Apple, Chestnut and Rosemary Loaf

  • Prep: 15 Minutes
  • Cook: 40-45 Minutes
  • Serves: 8-10
Nutrition
Calories 243
Carbs 29
Fat 13
Protein 6
Free From

Ingredients

  • 3 eggs
  • 60 ml olive oil
  • Juice of half a lemon
  • 200g chestnut flour
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder
  • 50g ground almonds
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • 1 sprig fresh rosemary, finely chopped
  • 3 small apples, cored and grated

Method

  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Line an 8-inch loaf tin with greaseproof paper and grease the base and sides with a little butter or olive oil.
  3. Beat the eggs, olive oil and lemon juice in a bowl or using a food processor until light and fluffy. Add the chestnut flour, almonds, baking powder, bicarbonate of soda, cinnamon and nutmeg, and mix again.
  4. Finally, stir in the grated apple and pour the cake mixture into the prepared loaf tin.
  5. Bake in the oven for 40–45 minutes. Check the cake after 35 minutes by inserting a clean knife. If the knife comes out dry, the cake is ready.
  6. Remove from the oven and allow to cool before slicing and serving with a little butter.

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