Some days start out perfectly. Instead of being woken by an alarm clock, I was woken by a shaft of playful sunlight peeking its way through the curtains. Outside, the sky was a brilliant blue. I got up, quietly , so as not to disturb others wanting to slumber on and went outside to enjoy the quiet potential of the day. For once I got the combination of coffee, and water just perfect, the short but sturdy crema making way for an intense dark, richness. And I decided, this is the day. This is the day for Bill’s Apple and Cherry loaf. And make it I did, even if I went out to get the newspaper and got distracted by the swans down at the river and came home to find it just a teeny bit burnt around the edges. After all, when they built the Parthenon, imperfections were deliberately included so as to appease the gods, the only perfect beings. This loaf is so close to perfect. Dense and chewy, but with the lightness of the ricotta for balance, it’s a great way to begin the day.
Apple and Cherry Loaf
50 g oats
300 ml milk
240 g SR flour
1 tsp baking powder
125 g dried cherries
50 g dried apple, diced
75 g brown sugar
1 tsp ground cinnamon
3 tbsp honey
1 egg, lightly beaten
3 tbsp chopped almonds, plus 2 tbsp extra
1. Combine oats and milk in a bowl and leave to soak for 30 minutes
2. Preheat oven to 180C (350F)
3. Grease and line 1kg loaf tin.
4. Sift flour and baking powder into a bowl, then add oats, dried fruit, cinnamon, honey, egg and three tbsp almonds. Mix well.
5. Spoon mixture into tin, then sprinkle with extra almonds
6. Bake for 45 minutes or until golden brown on top and cooked through.
7. Leave to cool a little in the tin before turning out onto wire rack to cool completely.
8. This is delicious toasted then topped with ricotta and drizzled with a little honey.
Adapted from Bill Granger Every Day