I was reminded this week that the above picture was recently posted without a recipe. It was our afternoon tea at Mum’s art class weekend and I’m sorry for leaving it out because this one is a an absolute winner. So here below and a little late is the recipe for our apple and walnut tea cake. It comes from Diana Walker who gave it to me about seven years ago when I was helping out on a magazine shoot at her family’s farm. She made this for the crew’s morning tea, we ended up printing the recipe and it was one of our most popular cakes ever. Thank you again Diana!
- I love the look of Yvestown’s first fair
- Just beautiful photography and gravalax recipe from Tasmania’s Island Menu
- More beautiful writing from Orangette
- This marinated feta, zucchini, pea and mint tart would be a good way to bring in spring this weekend
- Check out this studio in Hanover, it’s where the cool owners host even cooler ‘playing with food’ events
- Ottolenghi’s herby fish cakes with sesame and spring onion
- Nigel Slater’s spring recipes are all on my list for the weekend
- Saveur magazine has just released their latest ‘Sites we Love’ list, some incredible new food blogs to discover here
- A great round-up of the season’s new cookbooks
- If you haven’t yet discovered Whole Larder Love, please pop over and have a look around. This blog is just amazing, and now there’s a book too.
- One day I’ll get to one of these Common Ground dinners in Tasmania
Di Walker’s Apple and Walnut Cake
2 cups chopped apples
1 3/4 cups caster sugar
2 eggs, beaten
250g melted butter
1/2 cup raisins
1 cup walnuts, roughly chopped
2 1/2 cups plain, wholemeal flour
1 tsp bicarb soda
1 tsp mixed spice
Preheat oven to 180C and prepare a 24cm (or thereabouts) springform tin. Combine apples, sugar, eggs, butter, walnuts and raisins in a large bowl. Sift in the dry ingredients and fold gently until just combined. Pour into the cake tin and bake for about 40 minutes or until a skewer comes out clean. Dust with icing sugar and serve with a little natural yogurt or cream.
Hi Sophie – made this today but I found the sugar didn’t dissolve – it had crystalized on top and the mixture was quite thick? not pourable. what could I have done wrong?
thanks Tricia
Hi Tricia, I’m not sure what went wrong there – this is a cake I make often and haven’t had any problems with it. Do you mean the caster sugar didn’t dissolve into the mixture? Perhaps you could add a little milk to think out the batter? I’ll make it again this weekend and come back to you. Thanks and my apologies, Sophie
Sophie- when the cake cooked on the top i could still see a patch of sugar- like it hadn’t mixed into the batter completly – i didn’t use my stand mixer this time just combined it all by hand. Also i found it didn’t cook in the centre- was still a tad wet and it tended to sink a bit in this spot. I am adjusting to cooking with electricity when i’ve been used to gas and finding it hard to get cakes to bake evenly through to the centre without the outside being overcooked. It still tasted great though