Rated 5 out of 5 based on 3 votes
- 50 g walnuts
- 120 g unsalted butter (melted)
- 1/2 kg granny smith apple cored and sliced thinly
- 1/2 x a lemon, zest and juice
- 150 g gluten free plain flour
- 1 1/2 tspn baking powder
- 3 x eggs
- 250 g brown sugar
- 1 tspn vanilla essence
- 100 ml milk
- 1/4 cup raisins
- 1/8 cup toasted pine nuts
- 1 Tbls brown sugar
- 1 tspn cinnamon
Toast the walnuts in the oven at 170C for about 10 mins. Make sure they don’t burn.
Line a 23cm cake tin with baking paper. Pour a little of the melted butter into the tin and sprinkle over the toasted walnuts.
In a bowl, mix the sliced apples with the lemon zest and juice.
In a separate bowl, sift together the flour and baking powder
In a third bowl, whisk together the eggs, sugar and vanilla essence. Mix in the milk and the rest of the butter. Add the sifted dry ingredients and mix until smooth.
Pour half the batter over the walnuts in your cake tin. Arrange half of the apples, juice and zest over the batter and sprinkle over half the raisins. Pour the rest of the batter into the tin and arrange the rest of the apples, zest and juice and sprinkle over the rest of the raisins. Lastly sprinkle on the pine nuts, brown sugar and cinnamon.
Bake at 170C for 1 hour. It should be set but still moist.
As you can see I added some dried fig to mine instead or raisins, this is not in the original recipe.
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Looks so soft,yummy,delicious…….
I just brought a piece of this cake from my local coffee shop & loveds it so much had to Google the recipe. just delish soooo moist