Ingredients Checklist
- 120g Western Star Chef’s Choice Unsalted Cultured Butter - use 20g for pan then melt remaining 100g
- 50g walnuts, finely chopped
- 1kg Granny Smith apples, peeled, cored and finely sliced
- Zest and juice of 1 lemon
- 3 large eggs
- 250g caster sugar
- ½ tsp vanilla extract
- 150g plain flour
- 2 tsp baking powder
- 100ml milk
- 120g raisins
- 100g pine nuts, toasted
- 3 tbsp sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 170°C.
- Using 20g of butter from the total quantity, generously brush sides and bottom of a 24cm spring form cake tin then sprinkle base and sides with the chopped walnuts, set aside.
- Mix apple slices with lemon zest and juice, and set aside. This will prevent discolouring.
- Beat eggs, sugar and vanilla together until pale and creamy then add melted butter, flour, baking powder and milk, whisk to a smooth batter.
- Pour one-third of the batter into the prepared cake tin then top with one third of the apple, raisins and pine nuts.
- Repeat with remaining ingredients and finish with a layer of apples. Mix sugar and cinnamon and sprinkle over the top of the cake.
- Bake in preheated oven for 1 hour or until the apple is soft when tested with a skewer.
- Allow to cool in the tin. Remove and place on serving plate. Serve with whipped cream or yoghurt.
