Apple cake with walnut crumble

Name: Apple cake with walnut crumble
Ingredients: 1.3 kg apples; 2 tablespoons oil; 4 tablespoons sugar; 1 teaspoon cinnamon; 1/8 teaspoon ground anise; 50 g walnuts; 90 g butter; 1 egg; 2 tablespoons milk; 3 tablespoons sugar; 1/4 teaspoon salt; 1 level teaspoon baking powder; 225 g flour; 1 tablespoon flour; zest of 1 lemon; 1 tablespoon powdered sugar

Dessert - Apple cake with walnut crumble by Niculina F. - Recipia

The grated apples need to cook down in a saucepan before they go into the apple cake with walnut crumble. The tender dough forms the base and sides, while the walnut crumbs brown on top; in the center, the filling stays soft, with cinnamon and a hint of anise to give the familiar apple flavor a slight twist. I choose tart apples because I like how the filling balances the sweet layer of crumbs. Prep: 30 minutes. Cook: 60 minutes. Rest: 30 minutes. Total time: 120 minutes. Serves: 8. Approximately 400 kcal and 6 g protein per serving.

Ingredients

For the filling

1.3 kg apples
2 tablespoons oil
4 tablespoons sugar
1 teaspoon cinnamon
1/8 teaspoon ground anise
50 g walnuts

For the dough

90 g butter
1 egg
2 tablespoons milk
3 tablespoons sugar
1/4 teaspoon salt
1 level teaspoon baking powder
225 g flour
1 tablespoon flour
zest of 1 lemon
1 tablespoon powdered sugar

Preparation

1. Wash, peel and coarsely grate the apples, then gently squeeze them between your hands. Put them in a saucepan with 2 tablespoons of oil and 4 tablespoons of sugar; cook over medium heat for 20 minutes, stirring now and then, until the liquid has cooked off. 2. Take the saucepan off the heat, add the cinnamon and ground anise, then leave the filling to cool for 10 minutes. 3. Mix the butter with the egg, milk and 3 tablespoons of sugar. Add the lemon zest, salt and baking powder, then gradually mix in the flour until you have a soft dough that can be rolled out. 4. Tear off three quarters of the dough and roll it into a thin sheet. Fit it into a 26 cm round tart pan, covering the base and sides, then spread the filling over it. 5. Finely chop the walnuts. Put the remaining dough in a food processor with the tablespoon of flour and pulse until you have crumbs; mix them with the walnuts and scatter everything over the apples. 6. Bake the cake at 180°C for 40 minutes, until browned on top. Let it cool for 20 minutes, then dust with sugar.

Notes

For a nut-free version, leave out the walnuts and sprinkle only the crumbs on top; the cake contains gluten, dairy and eggs. A slice goes well with unsweetened black tea. Choose firm, tart apples that aren't mealy; very juicy varieties may need a few extra minutes on the heat. In a 26 cm round tart pan, the layer is fairly thin. If the dough sticks as you roll it out, sprinkle a little flour on the work surface. I found the version on Bucătar Maniac after a while without making apple cake, and baked it one weekend; I liked it from the first bite, especially the combination of walnuts and anise. Keep covered in the refrigerator for up to 3 days.