Poppy seed & apple teabread difficulty ** #96 

Cuts into 10 

Preparing time: 20 minutes
Cooking time: 75 minutes 

Ingredients: 

• 100 g dried apples, roughly chopped
• 100 ml water 
• 175 g slightly salted butter, softened 
• finely grated rind of 2 lemons 
• 3 tablespoons lemon juice 
• 175 g caster sugar 
• 3 eggs 
• 250 g self-raising flour 
• 50 g poppy seeds

For the icing 

• 75 g icing sugar, sifted
• 1 tablespoon lemon juice 

1. Put the apples and measurement water in a small saucepan and heat for 5 minutes until apples have absorbed the water 
2. Leave to cool 
3. Beat together the remaining cake ingredients in a bowl until pale and creamy
4. Stir in the cooled apples 
5. Spoon the mixture into a greased and lined 1 kg or 1.3 liter loaf tin and level the surface 
6. Bake in a preheated oven, 160 C(325 F),Gas Mark 3, for 60 to 75 minutes or until firm to the touch and skewer inserted into the center comes out clean 
7. Loosen the cake at the ends and transfer to a wire rack 
8. Peel off the lining paper and leave to cool 
9. Make the icing 
10. Beat together the icing sugar and lemon juice in a bowl to make a smooth, spoonable icing 
11. If necessary, add a few more drops of water or extra lemon juice 
12. Spoon over the cake so that it runs down the sides 
13. Enjoy! :-)