Caramelized apple and walnut cake


Caramelized apple and walnut cake
A variation on the classic walnut cake, with a luscious centre of caramelized apple slices, flambéed in Calvados.
22K 5 4
Grade this recipe:

Last modified on: June 7th 2020

Keywords for this recipe:CakeWalnutApplePastryCalvadosCaramelized
For 2 cakes, you will need:

Change these quantities to make: 1 cake 2 cakes 3 cakes
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
27 min.1 hour 6 min.1 hour 33 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 15 min.
Caramelized apple and walnut cake : Photo of step #1

The walnuts

Take 200 g butter out of the fridge and leave to soften at room temperature.

Preheat the oven to 300°F (150°C).

Spread out 200 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.
Caramelized apple and walnut cake : Photo of step #2
Blend the nuts to a coarse ground texture.

Set aside.

Stage 3 - 7 min.
Caramelized apple and walnut cake : Photo of step #3

The apples

Peel 8 apples and cut into small pieces.

Stage 4 - 3 min.
Caramelized apple and walnut cake : Photo of step #4
Melt 100 g butter in a frying pan on high heat. Add 100 g caster sugar, then the apple pieces.

Stage 5 - 8 min.
Caramelized apple and walnut cake : Photo of step #5
Leave to caramelize while stirring frequently.

At the end of cooking, flambé with 8 tablespoons Calvados (apple liqueur) (optional). Set aside.

Stage 6 - 3 min.
Caramelized apple and walnut cake : Photo of step #6

The batter

Put 200 g butter and 200 g caster sugar in a mixer bowl and mix with the flat (leaf) beater until evenly mixed.

Stage 7 - 3 min.
Caramelized apple and walnut cake : Photo of step #7
Add 6 eggs, 300 g flour, 10 g baking powder, 1 teaspoon salt and the ground walnuts.

Stage 8 - 4 min.
Caramelized apple and walnut cake : Photo of step #8
Start the mixer again and beat until evenly mixed.

Stage 9 - 5 min.
Caramelized apple and walnut cake : Photo of step #9

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.
Caramelized apple and walnut cake : Photo of step #10
Sit the caramelized apples on top...

Stage 11 - 2 min.
Caramelized apple and walnut cake : Photo of step #11
...then add the rest of the batter.

Decorate with a few walnut halves if you wish.

Stage 12 - 40 min.
Caramelized apple and walnut cake : Photo of step #12
Bake for about 40 minutes.

Stage 13
Caramelized apple and walnut cake : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
7,298 Kcal or 30,555 Kj101 gr723 gr411 gr
365 %39 %68 %62 %
Per 100 g
Energetic valueProteins CarbohydratesFats
245 Kcal or 1,026 Kj3 gr24 gr14 gr
12 %1 %2 %2 %
Per cake
Energetic valueProteins CarbohydratesFats
3,649 Kcal or 15,278 Kj50 gr362 gr205 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).
How much will it cost?
  • For 2 cakes : 12.16 €
  • Per cake : 6.08 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Panettone, Galette Charentaise, Tea and white chocolate biscuits, Boeuf (beef) bourguignon, ... All
Walnut kernelsWalnut kernels: You can check-out other recipes which use it, like for example: Tomato and cream cheese terrine, Apple Strudel, Walnut short bread, Beetroot and black radish salad, Pears and caramelised walnut samosas , ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Roasted cauliflower, Pistachio shortbread biscuits, Langoustine gratin, Tarte Normande, Chestnut moelleux, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Like Bounty, Biscuit de Savoie sponge cake, Real custard sauce (crème anglaise), Crème caramel, ... All
Other recipes you may also like
Quail egg canapés
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
304K5 54 min. February 21th 2011
Tomato tatin
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
124K4.8 2 hours 35 min. December 5th 2010
Cauliflower tabouleh
Cauliflower tabouleh
In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.
100K4.1 1 hour 38 min. April 22th 2012
Tomatoes Macédoine
Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.
49K4 45 min. September 17th 2014
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
284K5 1 hour 13 min. May 8th 2020
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-01-23)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page