AuthorChef Chad Datu
Mince the fresh strawberries, dried mangoes and grate the apple. Set aside.
In a bowl, combine the flour, cinnamon and nutmeg powder, salt, sugar and baking powder.
In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy.
Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. Add the 3 shots of espresso.
Over low speed, slowly add the flour mixture until just absorbed. Then add the raisins, strawberries, grated apple and dried mango.
Preheat Breville oven to 175 Deg C. Brush oil in the loaf pan then transfer batter.
Bake for 1 hour under 175 Deg C.
Ingredients
Directions
Mince the fresh strawberries, dried mangoes and grate the apple. Set aside.
In a bowl, combine the flour, cinnamon and nutmeg powder, salt, sugar and baking powder.
In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy.
Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. Add the 3 shots of espresso.
Over low speed, slowly add the flour mixture until just absorbed. Then add the raisins, strawberries, grated apple and dried mango.
Preheat Breville oven to 175 Deg C. Brush oil in the loaf pan then transfer batter.
Bake for 1 hour under 175 Deg C.