Whether you just want a flavoursome loaf with a difference or the perfect vehicle for the India Joywala filling, then this is a superb recipe. When you smell the loaf baking you'll be reaching for the knife ready to cut a slab off and tuck right in...
Eggs - 2
| ||Milk - 300ml|| |
| ||Vanilla Extract - 1tsp|| |
| ||Plain Flour - 375g|| |
| ||Baking Soda - 2 tsps|| |
| ||Caster Sugar - 220g|| |
| ||Shredded Coconut - 75g|| |
| ||Unsalted Butter, melted - 75g|| |
| ||Olive Oil for greasing loaf tin - 1tbsp|| |
| ||Ground Cinnamon - 1 tsp|| |
| ||Desiccated Coconut - 75g|| |
| ||Lucknow Mango Chutney - 1 jar|| |
• Preheat the oven to 200°C. Grease and line a loaf tin.
• Lightly whisk the eggs, milk and vanilla in a bowl. Sift the flour, baking powder and cinnamon into a separate, large bowl. Add the sugar and coconut and stir until just combined. Make a well in the centre of the dry ingredients and gradually stir in the egg mixture until just combined.
• Add melted butter and stir until mixture is just smooth (do not over-mix). Pour into the prepared pan and bake for 1 Hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool, then turn out onto a wire rack to cool completely.
• Serve in thick slices smothered in Lucknow Mango Chutney.