NICOLA GALLOWAY Apple, chamomile & lemon loaf

This week, taste memories guide these warm, comforting apple recipes.

The more we recall a memory the more likely we are to remember an event. I am certain our senses also play a part in this, the more heightened they are during an experience the better we will remember. Taste in particular can transport us to an exact place and time. ne such vivid taste memory for me involves sipping hot spiced apple cider at a roadside stall in the kanagan alley ritish olumbia, anada . The orchard stall had a selection of heritage apples along with large bottles of cloudy apple cider pressed juice, not alcoholic cider and jars of applesauce. There was also a thermos of hot apple cider to fill up our travel mugs. I share the recipe below using this taste memory as a guide.

pplesauce is an ingredient used in orthern merican baking. It is basically pur ed cooked apples, and one I know well from my utch grandma, who always had a bowl of it on the breakfast table, or to serve alongside pork. It is easy to prepare and through autumn and winter I often have a jar of applesauce in the fridge.

To prepare applesauce peel, core and roughly chop - apples choose cooking apples such as cox’s orange, sturmer pippin or ballarat, or easy-to-find granny smith and braeburn. lace the apples into a saucepan with cup water just enough to steam the apples , cover and cook over a low heat for about minutes until tender. ash until smooth, or pur e with a stick blender. mouli or food mill can also be used here my preference , in which case skip the peeling and coring, simply cut the apples into wedges and cook as above. nce tender, pass through a mouli to separate the creamy apple flesh from the tough core and skin. tore applesauce in a jar in the fridge and use within a week.

pple and chamomile is such a wonderful combination, with the chamomile adding a unique flavour note to the loaf. I used dried chamomile flowers from the garden, rubbing the dried flowers first to break them up. The flowers are edible and cook into the cake, while adding a gentle texture to the syrup. If preferred, the syrup can be strained through a sieve to remove the herb pieces before spooning over the cooked loaf. If you don’t have a few chamomile tea bags at the ready it can be left out, but the chamomile really does add something special to this loaf.

PREP TIME minutes // COOK TIME - minutes // SERVES - slices

1½ cups (225g) plain white flour (can use wheat, spelt or gluten-free flour mix) 1 tsp baking powder

½ tsp baking soda

Pinch of fine salt

1/3 cup sugar or honey

2 eggs

100ml olive oil (or use a milder oil)

¾ cup (about 200g) apple sauce (see directions left)

Zest of 1 lemon

1 chamomile tea bag, or 1 tsp dried chamomile (optional)

LEMON CHAMOMILE SYRUP

2 tbsp sugar

1 chamomile tea bag, or 1 tsp dried chamomile Juice of 1 lemon, about 3-4 tbsp

1. Preheat the oven to 180ºC (fan 160ºC). Lightly grease a loaf tin and line with a strip of baking paper, leaving extra overhang for lifting out the baked loaf.

2. In a small mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine.

3. In a large mixing bowl, whisk together the sugar, eggs and oil until aerated and creamy. Add the applesauce, lemon zest and the contents of the tea bag (if using). If using loose dried chamomile, rub gently between your fingers to break up the flowers. Whisk to combine.

4. Add the dry ingredients to the mixing bowl and use a spatula to fold together until just combined. Pour into the tin and smooth off the surface. It will be quite a wet batter, this is perfect.

5. Bake for 35-40 minutes until an inserted skewer comes out clean. 6. While the loaf is cooking, prepare the syrup. In a small bowl combine the sugar and contents of the chamomile tea bag (again rubbing the loose herb to break up larger pieces if needed). Add the lemon juice and mix to combine. Set aside for the sugar to dissolve and the herb to infuse. 7. When the loaf comes out of the oven, immediately pierce it half a dozen times with a small knife then spoon over the lemon syrup (straining first to remove the chamomile if you wish).

8. Leave to cool in the tin, then use the baking paper overhang to lift and transfer the loaf to a serving plate. Cut the loaf into slices to serve, with yoghurt or on its own.