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Categories:
apple lemon butter walnuts eggs muscovado sugar caster sugar vanilla essence milk flour baking powder dried figs pine nuts ground cinnamon honey lemon
Viewed: 34 - Published at: 6 years agoIngredients
- 1 kg granny smith apple, peeled, cored and thinly sliced (approx. 6)
- 1 lemon, rind finely grated, juiced
- 120 g unsalted butter
- 50 g walnuts, roasted and finely ground
- 3 eggs
- 165 g muscovado sugar (3/4 cup)
- 110 g caster sugar (raw if possible, 1/2 cup)
- 2 teaspoons vanilla essence
- 100 ml milk
- 150 g plain flour (1 cup)
- 2 teaspoons baking powder
- 200 g dried figs, finely chopped
- 200 g pine nuts, roasted
- 1 teaspoon ground cinnamon
- 180 g honey (1/2 cup)
- 1 lemon, juiced (strained)
Method
- Combine apples, lemon juice and rind in a bowl, toss to coat and set aside.
- Grease a 24 cm springform cake pan with 1 tbsp of butter and dust with ground walnuts.
- Whisk eggs, 1/2 cup muscovado sugar, caster sugar & vanilla essence until pale and creamy. Melt remaining butter and add to egg mixture with milk, flour and baking powder, then stir to combine.
- Pour 1/3 of the mixture into prepared cake pan, arrange 1/3 of apples on top, scatter with half the figs and pine nuts. Repeat, finishing with apples.
- Combine cinnamon and remaining muscovado and icing sugars, scatter over cake.
- Bake at 180 degrees C for 1 hour 20 minutes, cool in pan for 20 minutes.
- Towards the end of the cake's baking time, prepare the lemon syrup by heating the honey in a pan over medium heat and simmering for 5 minutes. Remove from heat and stir through lemon juice.
- Turn cake onto a platter, drizzle with warmed syrup.
- Serve with fresh cream if desired.
