I have made this fasting cake with walnuts many times, especially when I want something quick for an ordinary day or when friends come over and I want to have something sweet without eggs or milk. It's easy to make, without a mixer and without complicated steps. Apples are available anytime, and the walnuts give it flavor and help it stay fresh in the fridge.
Quick Info
Total time: about 1 hour and 10 minutes (including cooling)
Servings: 12-14 slices
Difficulty: easy
Ingredients
Base:
4 apples (medium, tart or sweet, as you prefer)
1 cup sugar (approx. 200 g)
2 cups flour (approx. 300 g)
1 cup ground walnuts (approx. 100 g)
1 teaspoon baking soda (level)
1 tablespoon vinegar (preferably white wine vinegar)
margarine and flour for greasing the pan
Glaze:
20 tablespoons sugar (about 200 g)
20 tablespoons water (approx. 200 ml)
2 tablespoons margarine (30-35 g)
3 tablespoons cocoa (30 g)
Preparation Method
1. Prepare the pan: I use a classic 25x35 cm pan. I grease it with margarine and dust it with flour. I preheat the oven to 180°C.
2. Prepare the apples: I peel the apples and grate them using a large grater. I put them directly into a large bowl.
3. Mix with sugar: I add sugar over the grated apples and mix for 2-3 minutes with a spoon. The apples release some juice, and the sugar partially dissolves.
4. Add the remaining ingredients: I add flour, ground walnuts, and the baking soda dissolved in vinegar to the mixture (I put the baking soda in a spoon, add the vinegar, mix, and pour the foam over the apples).
5. Homogenize: I mix everything with a spoon or spatula until I no longer see dry flour. The mixture should not be beaten too hard, just enough to incorporate everything. It comes out quite thick, but not too hard.
6. Pour into the pan: I pour the mixture into the pan and level it with the spoon.
7. Bake the base: I put the pan in the oven on the middle rack for 45-50 minutes. It's done when it passes the toothpick test and the edges are slightly browned.
8. Remove the base and let it cool in the pan. I do not remove it while hot, as it may crumble.
9. Prepare the glaze: In a small saucepan, I put the sugar, water, margarine, and cocoa. I mix them over low heat with a whisk until they combine and become shiny. It should not be boiled too long, just enough for the sugar to dissolve well (4-5 minutes). I let the glaze cool for 5-10 minutes.
10. Glaze: When the base is completely cooled, I cut it into squares. I pour the glaze evenly over it with a spoon, making sure it reaches the edges.
11. Let it sit at room temperature for 30 minutes so that the glaze hardens a bit. It can be eaten immediately or after a few hours when it slices cleaner.
Why I make this recipe often
It's the kind of fasting cake that doesn't cause headaches. It can be made with simple ingredients that I usually have on hand. It keeps well on the second or even third day. It's not fussy and goes well with coffee or as a snack.
Tips and Variations
Tips
- The grated apples do not need to be drained. Their juice helps with the texture of the base.
- If you see that the apples are very juicy and the mixture is too soft, you can add an extra tablespoon of flour.
- The cake cuts cleaner after it has completely cooled and the glaze has hardened.
- The glaze should not be left on the heat too long, otherwise it becomes hard to pour.
Substitutes
- Sugar can be replaced with brown sugar, but the taste will be slightly different.
- Margarine can be replaced with oil (for both the base and the glaze), although the texture will change slightly.
- Walnuts can be partially or completely replaced with ground sunflower seeds if you have allergies.
Variations
- For a different taste, you can add a little cinnamon or rum essence to the base.
- You can add raisins or dried cranberries, 2-3 tablespoons, for extra sweetness.
- You can skip the glaze if you want something simpler or you can sprinkle powdered sugar over the base.
Serving Ideas
- It can be served plain, alongside tea or coffee.
- For festive days, I add chopped walnuts or coconut flakes on top while the glaze is still not hardened.
Frequently Asked Questions
1. Can I use another type of flour?
Yes, you can use whole wheat flour, but the cake will come out a bit denser. It's best to use half whole wheat and half white for balance.
2. If I don't have margarine, can I use oil?
Oil can also be used in the glaze (2 tablespoons), but the taste will not be as creamy. For the base, you can use oil (also 2 tablespoons), but the texture will be slightly different.
3. Can I make it without glaze?
Yes. It can also be served without glaze, with powdered sugar on top.
4. What can I replace walnuts with if I have allergies?
You can use ground sunflower seeds or leave it without any additions for a simple version.
Nutritional Values
For one slice (out of 14): approximately 210 kcal, 31 g carbohydrates, 8 g fat, 3 g protein. The glaze adds sugar but also a little fat. The cake is quite filling and has some fiber due to the apples and walnuts.
Storage and Reheating
The cake keeps well at room temperature, covered with foil or a lid, for 2-3 days. It can also be kept in the fridge, especially in summer. No reheating is needed – it can be eaten cold or at room temperature. If you want, you can heat a slice for 10 seconds in the microwave, but the glaze will soften.
Quick Info
Total time: about 1 hour and 10 minutes (including cooling)
Servings: 12-14 slices
Difficulty: easy
Ingredients
Base:
4 apples (medium, tart or sweet, as you prefer)
1 cup sugar (approx. 200 g)
2 cups flour (approx. 300 g)
1 cup ground walnuts (approx. 100 g)
1 teaspoon baking soda (level)
1 tablespoon vinegar (preferably white wine vinegar)
margarine and flour for greasing the pan
Glaze:
20 tablespoons sugar (about 200 g)
20 tablespoons water (approx. 200 ml)
2 tablespoons margarine (30-35 g)
3 tablespoons cocoa (30 g)
Preparation Method
1. Prepare the pan: I use a classic 25x35 cm pan. I grease it with margarine and dust it with flour. I preheat the oven to 180°C.
2. Prepare the apples: I peel the apples and grate them using a large grater. I put them directly into a large bowl.
3. Mix with sugar: I add sugar over the grated apples and mix for 2-3 minutes with a spoon. The apples release some juice, and the sugar partially dissolves.
4. Add the remaining ingredients: I add flour, ground walnuts, and the baking soda dissolved in vinegar to the mixture (I put the baking soda in a spoon, add the vinegar, mix, and pour the foam over the apples).
5. Homogenize: I mix everything with a spoon or spatula until I no longer see dry flour. The mixture should not be beaten too hard, just enough to incorporate everything. It comes out quite thick, but not too hard.
6. Pour into the pan: I pour the mixture into the pan and level it with the spoon.
7. Bake the base: I put the pan in the oven on the middle rack for 45-50 minutes. It's done when it passes the toothpick test and the edges are slightly browned.
8. Remove the base and let it cool in the pan. I do not remove it while hot, as it may crumble.
9. Prepare the glaze: In a small saucepan, I put the sugar, water, margarine, and cocoa. I mix them over low heat with a whisk until they combine and become shiny. It should not be boiled too long, just enough for the sugar to dissolve well (4-5 minutes). I let the glaze cool for 5-10 minutes.
10. Glaze: When the base is completely cooled, I cut it into squares. I pour the glaze evenly over it with a spoon, making sure it reaches the edges.
11. Let it sit at room temperature for 30 minutes so that the glaze hardens a bit. It can be eaten immediately or after a few hours when it slices cleaner.
Why I make this recipe often
It's the kind of fasting cake that doesn't cause headaches. It can be made with simple ingredients that I usually have on hand. It keeps well on the second or even third day. It's not fussy and goes well with coffee or as a snack.
Tips and Variations
Tips
- The grated apples do not need to be drained. Their juice helps with the texture of the base.
- If you see that the apples are very juicy and the mixture is too soft, you can add an extra tablespoon of flour.
- The cake cuts cleaner after it has completely cooled and the glaze has hardened.
- The glaze should not be left on the heat too long, otherwise it becomes hard to pour.
Substitutes
- Sugar can be replaced with brown sugar, but the taste will be slightly different.
- Margarine can be replaced with oil (for both the base and the glaze), although the texture will change slightly.
- Walnuts can be partially or completely replaced with ground sunflower seeds if you have allergies.
Variations
- For a different taste, you can add a little cinnamon or rum essence to the base.
- You can add raisins or dried cranberries, 2-3 tablespoons, for extra sweetness.
- You can skip the glaze if you want something simpler or you can sprinkle powdered sugar over the base.
Serving Ideas
- It can be served plain, alongside tea or coffee.
- For festive days, I add chopped walnuts or coconut flakes on top while the glaze is still not hardened.
Frequently Asked Questions
1. Can I use another type of flour?
Yes, you can use whole wheat flour, but the cake will come out a bit denser. It's best to use half whole wheat and half white for balance.
2. If I don't have margarine, can I use oil?
Oil can also be used in the glaze (2 tablespoons), but the taste will not be as creamy. For the base, you can use oil (also 2 tablespoons), but the texture will be slightly different.
3. Can I make it without glaze?
Yes. It can also be served without glaze, with powdered sugar on top.
4. What can I replace walnuts with if I have allergies?
You can use ground sunflower seeds or leave it without any additions for a simple version.
Nutritional Values
For one slice (out of 14): approximately 210 kcal, 31 g carbohydrates, 8 g fat, 3 g protein. The glaze adds sugar but also a little fat. The cake is quite filling and has some fiber due to the apples and walnuts.
Storage and Reheating
The cake keeps well at room temperature, covered with foil or a lid, for 2-3 days. It can also be kept in the fridge, especially in summer. No reheating is needed – it can be eaten cold or at room temperature. If you want, you can heat a slice for 10 seconds in the microwave, but the glaze will soften.