Apple and Blackcurrant Yoghurt Loaf

• 150gblackcurrants, fresh or frozen
• 25gcaster sugar
• 1 tspcornflour
• 125gunsalted butter, softened, plus a little for the tin
• 150gcaster sugar
• 2eggs
• 150gnatural yoghurt
• 1 tspvanilla extract
• 225gplain flour
• 2 tspbaking powder
• fine salt
• 250geating apples, peeled, cored and cut into 1cm pieces
• 15gcaster sugar

Method

1. 1Heat the oven to 170°C fan. Butter and line a 900g loaf tin with baking paper, leaving enough overhang to lift out the loaf.
2. 2Put the blackcurrants and 25g caster sugar in a small pan over a medium heat. Cook for 5 minutes until the berries have burst and the juices are glossy, then stir in the cornflour mixed with 1 tsp cold water and cook for 1 minute until thickened. Set aside for 10 minutes until no longer steaming hot.
3. 3Beat the softened butter and 150g caster sugar in a large bowl for 2 minutes until paler and fluffy. Beat in the eggs one at a time, then mix in the yoghurt and vanilla extract.
4. 4Fold in the flour, baking powder and a pinch of fine salt just until no dry streaks remain. Fold through the apple pieces, keeping the batter thick rather than beating it loose.
5. 5Spoon half the batter into the lined tin and level it. Dot over two-thirds of the blackcurrant mixture, then cover with the remaining batter and swirl the rest of the blackcurrants across the top with a knife.
6. 6Scatter over the remaining 15g caster sugar. Bake for 55-60 minutes until risen, deeply golden and a skewer pushed into the centre comes out clean apart from fruit juice.
7. 7Leave the loaf in the tin for 15 minutes until firm enough to handle, then lift it onto a wire rack. Cool for 20 minutes until just warm before slicing, so the blackcurrant ribbon settles rather than running out.

Per serving

kcal

291

protein

4.6g

fibre

1.2g

carbs

41g

fat

12.2g