FROM OUR KITCHEN
"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."
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INGREDIENTS
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
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METHOD
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.
Serve as is or with a dollop of crème fraîche, drizzle of olive oil, sprinkle of fresh rosemary and pinch of sea salt — enjoy!
Shop the look with our Dune Nesting Bowl Collection.
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