Thursday, July 13, 2006

Recipe: Apple & Walnut Cake

I adapted this recipe from Nigela Lawson's "How To Be A Domestic Goddess". The cake can be baked in a round cake pan as well. It is so good we've been having it everyday. This cake can keep for about 5 days without refrigeration. I suggest its eaten before then because the consistency of the cake changes when refrigerated, it becomes pasty and dense. The fresh cake is moist, airy and utterly delicious!

7 tablespoons raisins
75 ml water [or rum]
150 ml extra-virgin coconut oil [can use walnut oil or olive oil]
14 tablespoons muscovado sugar [can use white sugar]
2 large eggs
1 1/4 cup + 1 tablespoon AP flour
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 (450 grams) apples, peeled, cored and cut into small dice
7 tablespoons chopped walnuts

Bring the water and raisins to a boil, remove from heat and set it aside to macerate.

Preheat oven to 180 degrees C. Butter and flour a loaf pan or 9" cake pan.

Beat sugar and oil in a bowl, add eggs one at a time and continue beating until lightly thickened. Fold in the dry ingredients, then the apples, drained raisins and walnuts. Pour the thick batter into the prepared pan, smooth the top and bake for 1 hour.

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