This juicy apple bread doesn’t come with any eggs, butter or milk. Today, we would call it vegan. Add more nuts if you’re an absolute nut lover. Goes well too with a spread of butter across the bread. It keeps well for a longer time than any other cake or bread.
Juice from 1/2 lemon
200g raisins (soaked in rum)
125g assorted nuts (whole walnut, almond, hazelnuts)
1 1/2 tsp baking powder
1 tbsp dark chocolate powder
1 pack “Lebkuchengewürz” /Gingerbread spice
1. Slice apple thinly, mix well with sugar and lemon. Leave for about 4-5 hours (or overnight), or at least 1 hour, covered
2. Mix all ingredients well. It should have a very heavy consistant. You can knead it a bit with your hands if you can’t get through with the spatula. Or use the handmixer
3. Bake at 175°c for 1 hr 30mins in a buttered rectangle tin. After 50 mins, if the top gets too charred, cover it with an aluminium foil.
Originating from the land of the Assam laksa, she is home-based in Germany. Authentic Asian cooking challenges her to bring fond foodie memories of home in her kitchen.