Apple and Walnut Cake

Name: Apple and Walnut Cake - Georgia K.
Ingredients: 3 eggs; 200 g sugar; 1 packet of vanilla or 1 teaspoon of vanilla essence; 375 g flour; 1 packet of baking powder; 500 g peeled and diced apples; 120 g walnuts; 280 ml sunflower oil

Dessert - Apple and Walnut Cake by Georgia K. - Recipia

Apple and Walnut Cake I usually make this cake when I have a few apples that need to be used quickly. It’s the type of dessert that doesn’t require complicated techniques or hard-to-find ingredients. I tried it for the first time with low expectations, but since then, I’ve ended up making it quite often, especially in the fall. It fits in a 25 cm round pan, as stated in the recipe, and comes out quite tall and moist. Quick Info Total time: about 1 hour and 40 minutes Preparation time: about 20 minutes (peeling apples, mixing) Baking time: 60-80 minutes (depends on the oven) Servings: 10-12 slices Difficulty: easy Recipe type: simple homemade dessert Ingredients 3 eggs 200 g sugar 1 packet of vanilla sugar or 1 teaspoon of vanilla extract 375 g flour 1 packet of baking powder 500 g peeled and diced apples 120 g walnuts 280 ml sunflower oil Preparation method 1. Crack the eggs into a large bowl and beat them well with a whisk or mixer until frothy. Gradually sprinkle in the sugar while continuously beating. Don’t rush to add all the sugar at once, as this helps achieve a better texture. 2. Add the oil slowly, mixing constantly. Incorporate the vanilla sugar or extract. 3. Sift the flour mixed with the baking powder over the mixture. Gently fold it in; don’t overmix, or the cake will become dense. 4. Dice the apples without squeezing or draining them. Add them directly to the batter, then add the coarsely chopped walnuts. Mix slowly so you don’t crush the apples. 5. Prepare a round pan about 25 cm in diameter. Grease it well with butter, then sprinkle flour over the entire surface. Shake off the excess. 6. Pour the batter into the pan. Smooth the top with a spatula or spoon. 7. Place the pan in a preheated oven at 180 degrees Celsius. Bake for 60 to 80 minutes. Usually, after an hour, I check with a toothpick and often leave it for another 10-15 minutes. It’s important not to rush, as the cake is moist due to the apples. 8. Remove the pan from the oven and let it sit on a rack or the stove, without taking it out of the mold. After 15 minutes, carefully remove the cake from the pan. 9. While it’s still warm or just slightly warm, drizzle caramel on top to taste. You can either pour store-bought caramel or quickly make it from melted sugar. It’s not essential, but it adds something special. Why I make the recipe often It’s one of the simplest apple cakes. It doesn’t require beating egg whites separately or complicated procedures. It uses ingredients I usually have at home. It keeps well the next day and doesn’t dry out quickly. I can use any variety of apples and walnuts. Tips and variations Tips The 25 cm round pan helps the cake to be taller, but if you only have a rectangular loaf pan, it will still work. If you notice it browning too quickly on top, lightly cover it with parchment paper in the last 20 minutes. Flour should be added gradually and mixed briefly, so the cake doesn’t become tough. Don’t leave the cake in the pan after it has completely cooled, as the bottom may become soggy. Substitutions Vanilla sugar can be replaced with liquid vanilla extract, as preferred. You can use pecans or almonds if you don’t have regular walnuts. Sunflower oil can be replaced with canola oil, but I don’t recommend oils with a strong flavor. Variations You can add cinnamon directly to the batter if you like the combination with apples. A few raisins or dried cranberries also fit well. If you want a less sweet cake, reduce the sugar by 20-30 g. Serving ideas It’s good plain, with coffee or tea. If you put caramel on top, slice it when it’s completely cooled; otherwise, the caramel spreads. It can be topped with a little whipped cream or served with a small scoop of ice cream. Frequently asked questions 1. Can I use other types of apples? Yes, any type of apple works. More tart or firmer apples don’t release much juice, which helps with texture, but the recipe also works with sweeter apples. 2. How do I know when it’s baked enough? Insert a toothpick in the center after 60 minutes. If it comes out clean, the cake is done. If there’s batter on it, leave it for another 10-20 minutes, checking every 5 minutes. 3. Can it be made in a loaf pan? Yes, but the baking time may vary. The cake will be taller and may need an additional 5-10 minutes, depending on the oven. 4. Is the caramel just on top or also in the cake? The caramel is only placed on the surface after baking. It is not part of the batter. 5. Can I freeze the cake? I don’t recommend freezing it, as the apples change texture after thawing. It keeps well in the fridge for a few days. Nutritional values Approximately, per slice (out of 12 slices): 290 kcal, 14 g fat, 36 g carbohydrates, 5 g protein. Most of the calories come from sugar, flour, oil, and walnuts. The fiber content comes from apples and walnuts. The data is indicative and may vary depending on the size of the eggs and the type of walnuts used. Storage and reheating After it has completely cooled, store the cake covered, at room temperature or in the fridge. It lasts 2-3 days without problems and doesn’t dry out quickly. If you want to eat it warm, heat it for a few seconds in the microwave. I don’t recommend keeping it longer or freezing it, as the apples can release water.

Preparation

Beat the eggs well, gradually add the sugar. Add the oil and vanilla or vanillin, depending on what you want to use. Add the nuts and apples and mix well. Take a round baking pan with a diameter of about 25 cm... grease it with butter and line it with flour. Pour the mixture into the pan and place it in the preheated oven at 180 degrees for about 60 - 80 minutes. It depends on the oven. After you take it out of the oven, let it cool for 15 minutes and then remove it from the pan and top it with caramel... It is absolutely delicious. You will definitely love it.

Category: Dessert Author: Georgia K. Views: 1800 Date: 06.10.2024

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Preparation

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