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.
- 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
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