A delicious moist cake from “Bake your cake & eat it too!” by Tamara Milstein.
120g butter, melted
50g toasted walnuts, ground
1kg Granny smith apples
zest and juice of 1 lemon
3 large eggs
2 teaspoons vanilla essence
2 teaspoons baking powder
100g pine nuts, toasted
3 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon icing sugar
- Preheat the oven to 190°C.
- Using 20g of butter from the total quantity, grease a 24cm cake tin generously, then sprinkle with the ground walnuts. Set aside.
- Peel and core and quarter the apples, then cut them into slices. Toss the apples with the zest and juice of the lemon and set aside.
- Whisk the eggs, vanilla and sugar together until pale and creamy, then add the melted butter, flour, baking powder and milk. Mix thoroughly.
- Pour one third of the batter into the prepared cake tin, then top with one third of apple, raisins and pine nuts. Repeat with remaining ingredients, then finish with layer of apples, then sprinkle the combined sugar and cinnamon over the top.
- Bake at 190°C for 55 minutes, then allow to cool in the tin for 20 minutes. Unmould and sprinkle with icing sugar before serving.
I used a springform tin. I didn’t have walnuts, so I used hazelnuts instead. And I sprinkle sugar and cinnamon at the end on the cake, it looks better ( I have tried with the icing sugar, but it just get absorbed and it looks “dull”).
Keeps well for a few days in a container or in the fridge.