Apple And Walnut Cake Recipe

Name: Apple And Walnut Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 gm soft light brown sugar; 250 gm butter; 900 gm dessert apples such as coxs grated rind of 1 lemon; 1/2 tsp grnd nutmeg; 1/2 tsp grnd cinnamon; 50 gm walnut places; 175 gm caster sugar; 3 x Large eggs separated; 1 Tbsp. lowfat milk; 175 gm plain white flour creme fraiche; 2 piece preserved stem ginger in syrup liquid removed and minced

Servings: persons

175 gm soft light brown sugar
250 gm butter
900 gm dessert apples such as coxs grated rind of 1 lemon
1/2 tsp grnd nutmeg
1/2 tsp grnd cinnamon
50 gm walnut places
175 gm caster sugar
3 x Large eggs separated
1 Tbsp. lowfat milk
175 gm plain white flour creme fraiche
2 piece preserved stem ginger in syrup liquid removed and minced

1
Put the brown sugar and 75g of the butter in a heavy based saucepan in the simmering ovenuntil melted.
2
Transfer to the simmering plate bring to the boil and cook for 2 min stirring.
3
Spread twothirds over the base of a 250mm springrelease cake tin.
4
Carefully add in 150ml water to the caramel remaining in the pan and return to the heat.
5
Bring to the boil and simmer till the caramel is dissolved and syrupy.
6
Peel core and thickly slice the apples Arrange over the base of the tin.
7
Mix together the grated lemon rind nutmeg cinnamon and walnuts.
8
Scatter over the apples.
9
Cream the remaining butter and caster sugar together in a bowl.
10
Gradually beat in the egg yolks with the lowfat milk.
11
In a separate bowl whisk the egg whites till stiff.
12
Fold into the creamed mix alternately with the flour.
13
Spoon the mix over the apples in the tin and smooth proportionately.
14
Bake on the grid shelf on the floor of the roasting ovenfor 40 min.
15
Slide the cool plain shelf onto the runners just above towards the end of cooking if the cake appears to be overbrowning.
16
Leave to cold in the tin for 5 min then invert onto a wire rack and brush the apples with the remaining caramel.
17
Serve while still slightly hot with came fraiche flavoured with a little minced stem ginger.
18
For optimum colour and flavour use light muscovado sugar.
19
This cake will keep well wrapped in foil and stored in an airtight container in a cold place for up to 2 days.

114320

kcal

Calories

5927

Fat

15385

Carbs

698

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 175 gm soft light brown sugar, 250 gm butter, 900 gm dessert apples such as coxs grated rind of 1 lemon, 1/2 tsp grnd nutmeg, and more.

Yes, Apple And Walnut Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!