Apple-Walnut Cake
Print Serves: 1 cake (à ¸ 24cm)
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 130 g butter plus more for the tin
- 2 eggs
- 150 g honey
- 150 g wholemeal wheat flour
- 1 tsp baking powder
- 500 g apples
- 1 tbsp milk
- 75 g walnut kernels
- 1 pinch ground cinnamon
- Icing sugar for dusting
Instructions
- 1 hour before preparing the dough, cut the butter into small cubes and leave to soften at room temperature. Allow the eggs to come to room temperature too.
- Then grease the tin. Cream 100 g soft butter. Add 120 g honey and whip both to a homogeneous cream. Then stir in the eggs one by one. Mix the flour and the baking powder thoroughly with a whisk, then stir quickly into the butter-honey-egg mixture. Pour the batter into the tin.
- Preheat the oven to 180 °C.
- Peel the apples, cut into eighths and remove the cores. Spread the slices in a circle on the pastry with the round side facing up and press down lightly.
- Place the remaining butter (30 g) in a small saucepan with the remaining honey (30 g), the milk, the walnuts and the cinnamon. Simmer for about 5 minutes while stirring. Finally, spread the mixture over the apples on the pastry.
- Bake the cake in a hot oven for about 40 minutes. Then leave to cool briefly, remove from the tin and leave to cool completely on a cooling rack.
- Dust the cake with icing sugar and serve, freshly whipped cream goes well with it.
Recipe and photo: ©Christian Verlag/Julia Ruby