~ Secret Recipes ~

Nov 9, 2012   //   by Soz   //   Sweet Revenge Blog  //  No Comments

Apple and Walnut Cake

1 x 8” ~ 3 layer cake



80g unsalted butter

280g caster sugar

240g plain flour

1 tbsp baking powder

¼ tsp salt

1 ½ tsp ground cinnamon

240 ml whole milk

2 large eggs

2 granny smith apples

50g walnuts, chopped


For the buttercream:

Use the cream cheese buttercream, as filling between each layer and all over, decorate with whole walnuts, cinnamon and a “zig-zag” drizzle of toffee sauce.

  1. Preheat the oven to 190 oC and line three 8” tins with baking parchment.
  2. Using a hand held electric whisk, beat together the butter, sugar, flour, baking powder, salt and cinnamon on a low speed until the consistency of fine breadcrumbs.
  3. Place the milk in a jug with the eggs and whisk until combined, then pour three-quarters of the milk mixture into the dry ingredients and mix on a slow speed to combine. Increase the speed to a medium and keep beating until smooth and thick, adding the scrapings from the sides of the bowl, then pour in the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and the batter is smooth.
  4. Peel, core and chop the apples into 1cm pieces (the total weight should be about 200g) then stir into the batter with the walnuts.
  5. Spoon the batter into the three tins and level them with a spatular.
  6. Bake the cakes in the oven for about 18-20 minutes or until they bounce back when gently pressed. Allow to cool before removing from the tins.


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