Henrietta Inman's Abundance Loaf

Henrietta Inman is the founder of Wakelyns bakery situated at the pioneering Wakelyns Agroforestry.

This cake is a love letter to the agroforestry here at Wakelyns, making use of and being inspired by all of the produce from the arable alleys and the tree lines, as well as from the grower-to-bakery relationships we have beyond the farm gate. When you cut it open, it resembles a bejewelled, multi-coloured tile, bursting with quince, squash, prunes, cherries, Brazil nuts and more. This recipe is also an invitation to be flexible, and adapt the ingredients to whatever you have around you or in your cupboards. Just use one fruit puree if you don’t have all three; replace any of the dried and candied ingredients with others; wholemeal flour and some oats will still be a delicious mix instead of our megamix! Above all, endeavour to be present and have fun!

Image Credit: David Bebber

Image Credit: Maja Lindström

Image Credit: Maja Lindström

INGREDIENTS

Makes two small 700g (raw weight) loaves, or make a large one and increase cooking time

  • 600g fruit puree, we use a mix of Wakelyns apple, quince and pear

    5g sea salt 

    100g rapeseed or olive oil, we use Stringer and Sons rapeseed or Honest Toil olive, plus more for greasing 

    210g flour and flake megamix, we use equal quantities of Wakelyns wholemeal YQ flour, Wakelyns lentil flour, and Hodmedod’s buckwheat flour, quinoa flakes and oats 

    100g Brazil nuts, roughly chopped, we use Hodmedod’s directly traded with the Kayapó tribe 100g linseeds, Hodmedod’s 

    70g each Wakelyns candied squash, quince, and prunes 

    30g each Wakelyns dried cherries, apples and pears, chopped

METHOD

  1. Preheat the oven to 180C and line two small loaf tins, or one large one, with oil. Line the base with baking parchment.

  2. In a large bowl, mix together the fruit puree, salt and oil. Add the rest of the ingredients and stir really well until they are all combined, making sure not to see any dry flour mix in the bottom of the bowl.

  3. Divide between the two tins, if using. You should have about 700g of mix per tin.

  4. Even out the top by dipping your hand in water and smoothing over it.

  5. Bake for 25 minutes. Reduce the oven to 160C, turn the cakes or the tray they are on around, and bake for a further 20 minutes.

  6. Reduce the oven once more to 140C and bake for a further 20 minutes, or until the top is golden brown and a knife inserted in the centre comes out clean.

  7. It’s best to leave this cake to cool otherwise it collapses when you cut it. It’s also one of those delights which gets better with age! It’s wonderful as it is, or try it with some jam or honey, dairy or nut butter too if you like. Keeps well in the fridge for at least two weeks. Freezes well too. Full of energy, full of flavour, and joy. Enjoy.