French Sugar – Apple and Almond Loaf
190g soft butter
130 g French Caster sugar (White Beet Sugar – CSR Sugars of the World)
190 g Plain flour
1/2 Tablespoon baking powder
60g ground almonds
30g Sour Cream
1 teaspoon vanilla bean Paste
1 Large Granny Smith apple pealed with core removed and cut into 8 wedges.
Preheat oven to 190 ° C.
Firstly peal and core the apple, cut into wedges squeeze some fresh lemon juice over the apple pieces and sprinkle with a little sugar. Place the coated apple pieces in a bowl and set aside for the moment.
Using a standard mixer with the paddle attachment, cream together butter and sugar till fluffy and pale in colour then begin adding the eggs one by one. Be sure that they are well combined before adding the next egg.
Add the sour cream and vanilla bean paste.
Sift together the flour, ground almonds and baking powder. Add to the butter and egg batter. Mix till all ingredients are well combined.
Place cake batter in cake tin lined with baking paper, place apple slices along the top of the cake batter and sprinkle with French caster sugar.
Bake for 10 minutes then lower the thermostat to 170 ° C for 25-30 minutes. Or until a wooden skewer can pierce through the centre of the cake and is clear of any wet batter when removed.
Allow the cake to cool in the cake tin then remove and allow to cool completely on a cooling rack.
Sprinkle the cake with icing sugar and serve.