Apple and tarragon loaf cake from Diana Henry at The Sunday Telegraph by Diana Henry

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Notes about this recipe

  • debkellie on January 14, 2023

    For all the effort of letting it ferment & then overnight resting for the syrup to set I expected a far more interesting/flavoursome cake.. I did use more tarragon than suggested (doubled), but the only flavour is "sweetness" .. no apple, no tarragon... recommendation: don't bother, unless you're intrigued (as I was) by the ferment & the potential flavour combo.. (which did NOT deliver).

  • debkellie on January 09, 2023

    Recipe suggests setting in fridge overnight. Can also be a fermented cake, in which case add on 2 days before baking plus overnight chilling.

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