• Sweet and simple. (Tim Thatcher)Source: Tim Thatcher

I adore this recipe, adapted from a school recipe book from Western Australia. It’s a very moist, crumbly cake that is delicious at room temperature and gets better on the second day after it’s made.

2 cakes





Skill level

Average: 2.9 (205 votes)


  • 6 apples, preferably a sour variety such as Granny Smith
  • 200 g (1 cup) demerara or raw sugar (or a mixture of caster and brown)
  • 2 eggs, lightly beaten
  • few drops vanilla extract
  • 125 ml (½ cup) extra virgin olive oil
  • 200 g walnut kernels, broken
  • 250 g (2 cups) self-raising flour
  • pinch salt
  • 1½ tsp ground cinnamon
  • Icing sugar and thick cream, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat the oven to 180˚C. Grease and line two 20 cm round cake tins or use loaf tins. 

2. Peel and core the apples, then cut into a dice roughly the size of a 5 cent piece. Place in a large bowl and add the sugar, eggs, vanilla, oil and walnuts. Sift in the flour, salt and cinnamon and stir to make a smooth batter.

3. Divide the batter between the tins, then bake for 45-50 minutes or until a skewer withdraws clean (the time will change accordingly if you use a single large tin or different shaped tins). Allow to cool in the tins for a few minutes, then turn out onto a wire rack to cool. Dust with icing sugar and serve with a dollop of cream.  


Photography by Tim Thatcher

Matthew Evans is back in his brand-new series of Gourmet Farmer, 8pm Thursday nights on SBS and on SBS On Demand.