Apple and walnut cake

Name: Apple and walnut cake
Ingredients: 1 kg apples; 5 tablespoons sugar; 1 teaspoon cinnamon; 2 eggs; 9 tablespoons sugar; 9 tablespoons oil; 12 tablespoons milk; 12 tablespoons flour; 1 packet baking powder; 1/8 teaspoon salt; Zest of 1 lemon; 2 packets vanilla sugar; 200 g chopped walnuts

Dessert - Apple and walnut cake by Lidia G. - Recipia

Apple and walnut cake is often served with coffee; it has soft layers, spiced apples in the middle and toasted walnut pieces on top. I choose firm, tart apples, and if I’m making it for a meal, I bake it a few hours ahead so it can cool properly and cut into neat squares. Preparation: 25 minutes. Cooking: 55 minutes. Resting: 80 minutes. Total time: 160 minutes. Servings: 12. Approximately 365 kcal and 5 g protein per serving.

Ingredients

For the filling

1 kg apples
5 tablespoons sugar
1 teaspoon cinnamon

For the batter

2 eggs
9 tablespoons sugar
9 tablespoons oil
12 tablespoons milk
12 tablespoons flour
1 packet baking powder
1/8 teaspoon salt
Zest of 1 lemon
2 packets vanilla sugar
200 g chopped walnuts

Preparation

1. Wash the apples, grate them on the large holes of a grater and put them in a pan with 5 tablespoons of sugar and 1 teaspoon of cinnamon. Cook for 10 minutes, until softened and the liquid has reduced, then leave to cool for 20 minutes. 2. Preheat the oven to 180°C. Beat the eggs with 9 tablespoons of sugar, 9 tablespoons of oil, 12 tablespoons of milk, the salt, lemon zest and vanilla sugar until creamy. 3. Mix the flour with the baking powder and gradually fold it into the egg mixture. 4. Line a 25 × 35 cm baking pan with parchment paper. Pour half the batter into the pan and sprinkle half the chopped walnuts over the top. 5. Bake for 15 minutes, until the surface of the batter has set slightly. 6. Spread the cooled apples over the partially baked cake, cover them with the remaining batter and sprinkle over the rest of the walnuts. 7. Bake for another 30 minutes, until golden. Pierce the cake with a toothpick; if it comes out clean, it’s ready. 8. Leave it to cool for 60 minutes, then cut it into squares.

Notes

Keep covered in the refrigerator for up to 3 days; take out a serving shortly beforehand so it isn’t very cold when you cut it. For a different filling, you can replace the apples with 500 g well-drained farmer’s cheese and 80 g raisins, keeping the walnuts. The cake contains gluten, eggs and nuts, and the cheese version also contains dairy. For the filling, choose firm, tart apples; very juicy varieties may need a few extra minutes in the pan. Grate them on the large holes of a grater so they don’t turn to mush. The 25 × 35 cm pan keeps the layers thin; in a smaller pan, the middle will need more time, while in a larger one the cake will come out lower. Taste the walnuts before chopping them; if they’re bitter or rancid, replace them, since their flavor really comes through on top. Let the parchment paper come up a little along the sides so you can lift the cake out easily once it has cooled. I serve it with black tea.