Apple and Walnut Cake

Apple and Walnut Cake

(or my Dad's birthday cake)Apple Walnut Cake

Not overly sweet, and has a moist texture which lends itself well to being reheated and serve with a little pouring cream.


1 cup caster sugar

3 eggs, separated

2 tablespoons of butter or margarine

3 Granny Smith apples

1 teaspoon cinnamon

1 ¼  cups of self raising flour

½ cup  custard powder

½  vanilla bean, seeds scraped out

Juice and zest of 1 lemon

125 grams walnuts

Grated nutmeg


Pre-heat oven to 180°C.

Take 3 of the apples, slice them finely and place in a small bowl,  cover with a little lemon juice and cinnamon and add the vanilla bean for additional flavour.  Microwave for about 1-2 minutes, or until just cooked through.  Set aside and allow to cool while you prepare the rest of the cake.

Cream butter and sugar, until it is very pale and fluffy.  Add the egg yolks, lemon  juice and zest and beat very well, add the custard powder and then fold in flour.  Once mix is well combined, fold through ¾ of the cooked apple, including the liquid.

In a separate bowl beat the eggwhites to stiff peaks, fold through the cake batter gently.

Line a 23cm cake tin with baking paper or grease and flour well.  In the base of the tin, lay out some of the cooked, finely sliced apple, sprinkle over half the walnuts and sprinkle with cinnamon.

Pour in the cake mix and add the remaining walnuts to the top of the cake, these will sink into the batter as it cooks.  Grate a little nutmeg over the top of the cake and  bake cake in a moderate oven for 45 minutes.  The cake should be soft and springy when cooked through, without being dry.

Remove the cake from the tin and place on a cake plate or stand to cool.

 To decorate the cake:

Pre-heat oven to about a million degrees or as hot as your oven goes ...

Caramelised Apple and Walnut to top the cake:Apple Walnut Cake


1 Granny Smith Apple

50 grams walnuts

½ teaspoon cinnamon


Wash the apple very well, then peel.  Reserve the peel.

Slice the apple very finely and spread out on a small baking tray.  Add the apple peel and walnuts and cover entirely with cinnamon and ¾ of the icing sugar.  Place in the HOT oven to cook for just a minute or so – until the icing sugar caramelises and bubbles.  Watch carefully as this can burn very quickly.  As soon as all the icing sugar is golden, remove from the oven and set it aside to cool – DO NOT TOUCH IT! 

Once cool enough to touch arrange on the top of the cake.

In a small saucepan, heat the remaining icing sugar until it starts to bubble.  Once it forms thin threads use a fork or skewer to pull thin threads of toffee over the cake and spin the sugar over the apple and walnuts.

Allow to cool completely before eating.