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Caramelized apple and walnut cake

A variation on the classic walnut cake, with a luscious centre of caramelized apple slices, flambéed in Calvados.

39K 6 4

Last modified on: June 7^th 2020

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For 1 cake, you will need:

1 100 g walnut kernels
2 4 apples
3 50 g butter
4 50 g caster sugar
5 4 tablespoons Calvados (apple liqueur) (optional)
6 100 g butter
7 100 g caster sugar
8 3 eggs
9 150 g flour
10 5 g baking powder
11 ½ teaspoon salt
Total weight: 1,428 grams

Change these quantities to make: 1 cake 2 cakes 3 cakes

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
27 min.	1 hour 6 min.	1 hour 33 min.

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Step by step recipe

Stage 1 - 15 min.

The walnuts

Take 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.

Stage 2 - 1 min.

Blend the nuts to a coarse ground texture.

Set aside.

Stage 3 - 7 min.

The apples

Peel 4 apples and cut into small pieces.

Stage 4 - 3 min.

Melt 50 g butter in a frying pan on high heat. Add 50 g caster sugar, then the apple pieces.

Stage 5 - 8 min.

Leave to caramelize while stirring frequently.

At the end of cooking, flambé with 4 tablespoons Calvados (apple liqueur) (optional). Set aside.

Stage 6 - 3 min.

The batter

Put 100 g butter and 100 g caster sugar in a mixer bowl and mix with the flat (leaf) beater until evenly mixed.

Stage 7 - 3 min.

Add 3 eggs, 150 g flour, 5 g baking powder, ½ teaspoon salt and the ground walnuts.

Stage 8 - 4 min.

Start the mixer again and beat until evenly mixed.

Stage 9 - 5 min.

The cake

Preheat the oven to 390°F (200°C).

Butter a loaf tin or mould and spread half the batter in the bottom.

Stage 10 - 2 min.

Sit the caramelized apples on top...

Stage 11 - 2 min.

...then add the rest of the batter.

Decorate with a few walnut halves if you wish.

Stage 12 - 40 min.

Bake for about 40 minutes.

Stage 13

Leave to cool on a wire rack. Enjoy either warm or cold.

Remarks

The Calvados in stage 5 is not essential, but it does add a more interesting flavour to the cake. If you don't have Calvados, opt for rum instead.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,649 Kcal or 15,278 Kj	50 gr	362 gr	205 gr
182 %	19 %	34 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
256 Kcal or 1,072 Kj	4 gr	25 gr	14 gr
13 %	1 %	2 %	2 %

Per cake
Energetic value	Proteins	Carbohydrates	Fats
3,649 Kcal or 15,278 Kj	50 gr	362 gr	205 gr
182 %	19 %	34 %	31 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Nuts, Milk, Egg, Gluten

How much will it cost?

For 1 cake : 5.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Arlesian Biscuits, Grated potato cakes, "BN style" chocolate-filled biscuits, Provençal colombier for Pentecost, ... All
	Walnut kernels: You can check-out other recipes which use it, like for example: Tomato and cream cheese terrine, Chocolate thins with toasted nuts, Raw beetroot salad, Walnut short bread, Granola, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Baked sea bass fillet with lemon and tarragon, Tyrolean apple crumble, Purée of Jerusalem artichokes with foie gras, Cookies of the Camisards, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich bread, Citrus tart, Lime (or lemon) curd, Eggs meurette, Mouna, ... All

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