Frank’s fruit and corn loaf with whipped maple butter

Name: Frank’s fruit and corn loaf with whipped maple butter recipe
Yield: 10
Ingredients: 150g plain flour; 170g polenta; 220g caster sugar; 1 1/2 tsp baking powder; 500.00ml milk; 1 egg; 60ml vegetable oil; 100g fresh fruit of your choice, cut into small pieces (we used apple and rhubarb); 125g butter, softened; 60ml maple syrup

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P94 Frank’s fruit and corn loaf with whipped maple butter

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by Sammy Jakubiak

CHEF

Dec 06, 2022

This easy loaf recipe heroes a fruit of your choice.

1 cup (150g) plain flour, plus extra to dust
1 cup (170g) polenta
1 cup (220g) caster sugar
1 1/2 tsp baking powder
1 cup (250ml) milk
1 cup (250ml) milk
1 egg
1/4 cup (60ml) vegetable oil
100g fresh fruit of your choice, cut into small pieces (we used apple and rhubarb)

Maple butter

125g butter, softened
1/4 cup (60ml) maple syrup

Method

1.

Preheat oven to 200°C. Grease a 10cm x 20.5cm, 6.5cm-high loaf pan and line base and 2 long sides with baking paper, with 3cm paper overhanging.
2.

Combine flour, polenta, sugar, baking powder and a pinch of salt in a large bowl. Whisk milk, egg and oil in a jug until combined. Slowly add milk mixture to flour mixture, stirring with a wooden spoon until well combined. Pour mixture into prepared pan. Set aside to rest for 20 minutes to allow the batter to become a bit fluffy. Gently toss your fruit in a little extra flour and sprinkle evenly over the top of the loaf.
3.

Bake for 45-55 minutes until a skewer inserted into the centre of loaf comes out clean. Stand for 5 minutes, then transfer to a wire rack to cool.
4.

For the maple butter, place butter in the bowl of a stand mixer with the whisk attachment. Whisk on medium speed, slowly adding the maple syrup, for 2-3 minutes until well combined. Add a pinch of salt. Beat until well combined. Slice loaf and serve with whipped maple butter alongside.