Caramelized apple and walnut cake
A variation on the classic walnut cake, with a luscious centre of caramelized apple slices, flambéed in Calvados.
51 K 4/5 (6 reviews)
1 hour 35 min.
Easy
1 cake
11 IngredientsLast modified on: June 7th 2020
For 1 cake, you will need:
- 1
100 ml walnut kernels - 2
4 apples - 3
51.6 ml butter - 4
50 ml caster sugar - 5
4 tablespoons Calvados (apple liqueur) (optional) - 6 103.2 ml butter
- 7 100 ml caster sugar
- 8
3 eggs - 9
234 ml flour - 10
5 ml baking powder - 11
½ teaspoon salt
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 1 hour 6 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
The walnuts
Take 103.2 ml butter out of the fridge and leave to soften at room temperature.Preheat the oven to 300°F (150°C).
Spread out 100 ml 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.
Stage 3 - 7 min.
The apples
Peel 4 apples and cut into small pieces.Stage 4 - 3 min.
Melt 51.6 ml butter in a frying pan on high heat. Add 50 ml 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.
At the end of cooking, flambé with 4 tablespoons Calvados (apple liqueur) (optional). Set aside.
Stage 6 - 3 min.
The batter
Put 103.2 ml butter and 100 ml caster sugar in a mixer bowl and mix with the flat (leaf) beater until evenly mixed.Stage 7 - 3 min.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 360 RDI=30 % | 210 RDI=30 % | 3,650 RDI=180 % | 15,280 RDI: 180 % |
| Per 100 g | 3 RDI=1 % | 30 RDI=2 % | 10 RDI=2 % | 260 RDI=10 % | 1,070 RDI: 10 % |
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
Like these other recipes: Oatmeal and chocolate shortbread, Coconut tuiles, Spinach and Comté Loaf, Grapefruit moelleux, Toasted-flour biscuits, ... See them all 201
Walnut kernels
Like these other recipes: Special Cheese and Walnut Sticks, Valay-Brest, Raw beetroot mousse with walnuts, Oaty walnut cake , Chocolate thins with toasted nuts, ... See them all 20
Butter
Like these other recipes: Citrus tart, Gnocchi alla romana, Quick Strawberry Millefeuille, Grapefruit cake, French-style peas, ... See them all 469
Caster sugar
Like these other recipes: Valay-Brest, Cannelés, Citrus tart, Far Normandy-Brittany, Chocolate mousse, ... See them all 360
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