|Preparation||Cooking||Start to finish|
|27 min.||1 hour 6 min.||1 hour 33 min.|
The walnutsTake 100 g butter out of the fridge and leave to soften at room temperature.
Preheat the oven to 300°F (150°C).
Spread out 100 g walnut kernels on a sheet of cooking parchment laid on a baking sheet, and toast the walnuts in the oven for 15 minutes.
Leave to cool.
|2||Blend the nuts to a coarse ground texture.|
The applesPeel 4 apples and cut into small pieces.
|4||Melt 50 g butter in a frying pan on high heat. Add 50 g caster sugar, then the apple pieces.|
|5||Leave to caramelize while stirring frequently.|
At the end of cooking, flambé with 4 tablespoons Calvados (apple liqueur) (optional). Set aside.
The batterPut 100 g butter and 100 g caster sugar in a mixer bowl and mix with the flat (leaf) beater until evenly mixed.
|7||Add 3 eggs, 150 g flour, 5 g baking powder, ½ teaspoon salt and the ground walnuts.|
|8||Start the mixer again and beat until evenly mixed.|
The cakePreheat the oven to 390°F (200°C).
Butter a loaf tin or mould and spread half the batter in the bottom.
|10||Sit the caramelized apples on top...|
|11||...then add the rest of the batter.|
Decorate with a few walnut halves if you wish.
|12||Bake for about 40 minutes.|
|13||Leave to cool on a wire rack. Enjoy either warm or cold.|