Brandy glazed apple spice walnut cake
( SERVES 10 )
This beautifully delicious cake has cinnamon and mixed spice that pairs nicely with the apple and walnut. The cake contains no dairy, so substitute the icing for a dairy-free alternative to make it completely dairy-free.
Cake
| 1 tsp | Salt |
| 1¼ cups | Walnuts, chopped |
| 2 cups | Caster sugar |
| 1½ tsp | Baking soda |
| 1½ cups | Vegetable oil |
| 1 cup | Ground almonds |
| 1¼ cups | Walnuts |
| 1¼ tsp | Ground cinnamon |
| ½ tsp | Mixed spice |
| 4 | Eggs |
| 2 cups | Plain flour |
| 3½ cups | Apples, peeled, cored and diced |
| 3 Tbsp | Calvados (apple brandy) |
Glaze
| 1 Tbsp | Butter |
| 1 Tbsp | Brown sugar |
| ¼ cup | Freshly squeezed orange juice |
| 2 Tbsp | White sugar |
| 1 | Cream, creme fraiche, or yoghurt, to serve |
| 2 Tbsp | Calvados (apple brandy) |
Directions
- Preheat the oven to 160C. Line a 24cm spring form tin.
- Beat the oil and sugar until thick. Add the eggs one at a time, beating well after each addition.
- Sift all the dry ingredients together, then fold through the first mixture with the almonds.
- Combine the walnuts, apples and calvados then fold into the mixture.
- Spoon into the tin and bake for 1 ½ hours, testing after 1 ¼ hours with a skewer.
- To make the glaze; put all the ingredients into a saucepan and bring to a boil while stirring.
- Boil for 10 minutes or until the syrup is reduced and thickened.
- Pour over the cooled cake and serve with cream, creme fraiche or yoghurt.
Wine match by Brancott Estate
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