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From Our Kitchen Apple, Walnut, Olive Oil Cake

"Apple and walnuts are such a wonderful autumnal combination. They bring a wonderful texture to this not-too-sweet cake that’s inspired by a classic Italian tea cake. The olive oil and almond meal make for a more dense, moist cake, and a sprinkle of fresh rosemary when it just comes out of the oven adds a lovely earthy feel. It’s a perfect dessert, but equally lovely to serve with a cup of coffee for morning tea while you enjoy the warmth from your oven on a cool morning. Have it as is or with a dollop of crème fraîche, drizzle of olive oil, sprinkle of fresh rosemary and pinch of sea salt."

Apple, Walnut & Olive Oil Cake, the perfect afternoon tea by Styleware.
Apple cake recipe by Styleware


2 large apples (Granny Smith or Pink Lady are great), peeled and sliced into 2cm thick pieces

Juice and zest of one lemon

180g white sugar

125g unsalted butter, softened

3 eggs

50ml milk

100ml olive oil

250g almond meal

50g plain flour

1 tsp baking powder

100g walnuts, roughly chopped 

Pinch of sea salt

Rosemary, to garnish 



Apple, walnut and olive oil cake recipe by Styleware stored and served in our Nesting Bowls.
Apple, walnut and olive oil cake. The perfect Sunday afternoon tea, served and stored in Nesting Bowls by Styleware.



Preheat your oven to 180C degrees and line a 23cm springform pan with baking paper.


Toss cut apples with the lemon juice and 2 tablespoons of sugar in a bowl.


In cake mixer, beat together the sugar and butter until pale, before adding in eggs.

Beat in milk, olive oil and lemon zest before removing from cake mixer and mixing in flour, almond meal, baking powder, salt and walnuts. 


Pour into prepared tin and cook in oven for 45 minutes to one hour, or until golden and springy to touch. 


Shown here in our Dune Bowl.



Easy apple, walnut and olive oil cake recipe. Perfect with a dollop of cream, served and stored in Nesting Bowls by Styleware.