FAQ (Questions and Answers)

• How can I store the Apple Loaf Cake?
  

  ✅At room temperature: If consumed within 2-3 days, you can store the loaf cake at room temperature, wrapped in plastic wrap or in an airtight container to keep it soft. If it’s too hot in the house, I recommend putting it in the fridge.
  ✅In the fridge: For longer storage (up to a week), you can put the loaf cake in the fridge, always well covered to prevent it from drying out or absorbing odors.
  ✅In the freezer: The apple loaf cake can also be frozen. Let it cool completely, then cut it into slices so you have ready portions and then in a food bag or airtight container. It keeps in the freezer for about 2-3 months.
  To thaw, leave it at room temperature for a few hours or in the fridge overnight.

• I don’t like apples! What other fruit can I use?

  Apples are a timeless classic, but there are plenty of other delicious options to enrich your loaf cake. The choice depends heavily on your personal taste and the texture you want to achieve. Here are some of the best alternatives to apples, with some advice:
  Pears: Similar to apples in texture, they offer a more delicate and aromatic flavor. You can use them in slices or cubes as you would with apples.
  Bananas: They make the loaf cake incredibly soft and moist, adding natural sweetness and an enveloping aroma. You can mash them into a puree to add to the batter or slice them.
  Peaches: Especially when diced, they add a juicy touch and a summer flavor to the dessert. Make sure they are not too ripe to avoid releasing too much water.
  Apricots: Both fresh diced and canned (well-drained), apricots offer a slightly tart flavor that balances the sweetness of the loaf.
  Plums: Both fresh wedges and dried (cut into pieces and perhaps soaked) add a rich flavor and pleasant moisture.
  Berries (Blueberries, Raspberries, Blackberries): Perfect for a touch of color and a fresh, slightly tart flavor. They are excellent both fresh and frozen (in this case, add them to the batter still frozen).
  Cherries: Pitted and halved, they add a sweet and slightly tart flavor.
  Citrus (Oranges, Lemons, Tangerines): You can use the grated zest to flavor the batter (it pairs well with other fruits like blueberries or pears) or even segments (without the white part) but they may release more moisture.
  Pineapple: Fresh diced or canned (well-drained and chopped), pineapple adds a tropical flavor. Being particularly acidic, use it sparingly!
  Figs: Both fresh diced and dried (cut), they offer an intense sweetness and unique texture.

• What type of apples is best for a loaf cake?

  Apples that hold up well during baking and have a good balance of sweetness and tartness are the best. Great choices are Golden Delicious, Fuji, Gala, Renetta, or Granny Smith (for a more tart touch).

• Can I add other ingredients to the batter?

  Sure! Chopped nuts or almonds (50 g), raisins (soaked and well-drained, 50 g), chocolate chips (50 g), cinnamon (half a teaspoon), lemon or orange zest, pair perfectly with apples and add an extra touch to your loaf cake.

• How do I know if the loaf cake is done?

  The most reliable method is the toothpick test. Insert a toothpick in the center of the cake: if it comes out clean, without any wet residue, the loaf cake is ready. Perform the test once the indicated time in the recipe has passed.

• My loaf cake sank in the middle, what did I do wrong?

  Several causes can lead to this: oven temperature too high, frequent opening of the oven during baking, excessive amount of liquids, or insufficient baking.

• How can I make the loaf cake even softer?

  Make sure to sift the flour and baking powder to avoid lumps, whip the eggs well with the sugar until you get a foamy mixture and gently incorporate the dry ingredients. Do not overwork the batter once the flour is added.

• Why is it better to avoid olive oil for making desserts like this?

  Olive oil might not be the ideal choice for all types of desserts, like in this case. First, due to its flavor. High-quality extra virgin olive oil has a strong flavor with a slight hint of bitterness and spiciness. This flavor, although pleasant in savory dishes, might not go well with the sweetness of certain desserts, altering their desired flavor profile. For example, using olive oil for making a sponge cake is absolutely not recommended!
  Less refined, lower-quality oils can have a more “greasy” or metallic taste, which would be really unpleasant. If you want to make soft desserts like loaf cakes, muffins, breakfast cakes, ring cakes, surely olive oil is not indicated.
  However, it is an excellent choice if you want to make cookies or tart crust as it makes the pastry more rustic and aromatic.

• Which oil is preferable to use for this loaf cake?

  For this type of dessert, the best choice is definitely seed oil for several reasons.
  Neutral flavor:
  Seed oil, especially sunflower or corn oil, has a much more neutral flavor compared to olive oil. This means it won’t influence the taste of the dessert, allowing other flavors (vanilla, lemon, chocolate, etc.) to shine fully.
  Soft consistency:
  Cakes remain much softer and moister (even lighter) with seed oil, sometimes even more than butter.
  Stability and preservation:
  Cakes made with seed oil tend to stay soft longer and thus preserve better.
  Which to choose then?
  Sunflower: It’s one of the most versatile oils with a more neutral flavor, ideal for most desserts. Better if high oleic for longer baking.
  Corn: It has a delicate flavor and is suitable for soft cakes like muffins, cupcakes, and cakes that don’t require high-temperature baking.
  Peanut: It has a slight nutty flavor that can be interesting in some desserts (e.g., toppings for ice creams or spreads).
  Other oils: You can also use soy or rice oil, always choosing those with a more delicate flavor.
  In conclusion, using seed oil in desserts is often preferable for its neutral flavor and its ability to keep desserts soft and moist.

• Can I bake the loaf cake in an air fryer?

  Personally, I haven’t tried, but you can do it, keeping these tips in mind.
  Use a lower temperature and longer times. The air fryer tends to cook faster than a traditional oven. Set a lower temperature than you would use in the oven (about 150-160°C) and slightly extend the cooking times. Start checking the cooking after about 30 minutes and continue until it’s done.
  To protect the surface of the loaf from direct heat and prevent it from drying out too quickly, you can cover it with a sheet of parchment paper or foil. Additionally, you can add a small container with water to the air fryer’s basket to create a moister environment and prevent dryness.
  Make sure there is sufficient space for hot air circulation around the loaf. If your basket is small, it’s better to use the classic oven!

• Is there a trick to prevent fruit from sinking to the bottom?

  It’s a common issue when making cakes with fruit, but fortunately, there are several effective tricks to avoid it.
  Flour the fruit: This is perhaps the simplest and most common method. After cutting the fruit into pieces, put it in a bowl with a tablespoon or two of flour. Gently mix to evenly coat the fruit with a light layer of flour. This creates a sort of “barrier” that prevents the fruit from sinking too easily into the batter during baking. In this recipe, I didn’t follow this method, and yet the apples didn’t sink 😉
  Add the fruit at the end: Incorporate the fruit only in the final steps, when the batter is almost ready to pour into the pan.
  Cut the fruit into equal or similar pieces to help distribute the weight more evenly within the batter.
  Don’t overdo the amount of fruit! Too much fruit can weigh down the batter and promote sinking. Follow the amounts indicated in the recipe.