T he oil would certainly maintain this cake damp for days, were it not particular to be feasted on within hrs.
Prep time: 20 mins|Cooking time: 1 hr 30 mins
- 450 g sugar
- 3 eggs
- 360 ml grease
- 60 ml Calvados
- 390 g ordinary flour
- 2 tsp ground cinnamon
- 1 tsp bicarbonate of soft drink
- Pinch of salt
- Pinch of ground cloves
- 3 or 4 cooking apples, peeled off and sliced, ideally Bramley or Granny Smith
- 125 g walnuts, sliced
- Cr ème fraîche, for offering
- Preheat the stove to 180 C/160 C follower/Gas 5.
- Butter a 22 centimeters springform cake tin.
- Whisk the sugar and eggs with each other either by hand, in a stand mixer, or with electrical beaters. Add the grease as you would certainly if you were making mayo– in a slim stream as you remain to blend up until the blend is emulsified.
- Add the Calvados, while remaining to blend. Add the flour, cinnamon, bicarbonate of soft drink, salt, and cloves and blend to include.
- Fold in the apples and walnuts. Pour the batter right into the ready frying pan and smooth the top.
- Bake for a hr and a fifty percent, up until a sharp blade can be placed right into the centre of the cake and appears tidy.
- Serve at space temperature level with a charitable dish of crème fraîche.
Recipe from The London Cookbook by Aleksandra Crapanzano (Sphere, ₤25)