Apple and nut cake

Name: Apple and nut cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 100 g Walnut kernel halves; 500 g Apples (e.g. Boskop); 7-10 Tbsp juice of 1-2 lemons; 175 g Butter or margarine; 100 g Sugar; 125 g demerara sugar; 3 Eggs (size M); 250 g Spelt flour; 2 TEASPOONS Baking Powder; 125 g dried cranberries; 125 g Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

100 g Walnut kernel halves
500 g Apples (e.g. Boskop)
7-10 Tbsp juice of 1-2 lemons
175 g Butter or margarine
100 g Sugar
125 g demerara sugar
3 Eggs (size M)
250 g Spelt flour
2 TEASPOONS Baking Powder
125 g dried cranberries
125 g Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Roast the walnuts in a pan without fat. Take them out, let them cool down a bit and chop them roughly. Peel and quarter apples and remove the core. Cut quarters into small cubes and sprinkle with 2 tbsp. lemon juice
2
Cream fat, white and brown sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in. Finally fold in nuts, cranberries and apples
3
Pour the dough into a greased, flour-scattered box form (approx. 28 cm long, 1.6 litres capacity) and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 1 hour (stick test). If the cake gets too dark, cover with aluminium foil
4
Take the cake out of the oven, carefully remove it from the edge of the mould and after about 20 minutes turn it over onto a cake rack. Let the cake cool down
5
Sieve the icing sugar into a bowl. Add 2-3 tablespoons of lemon juice and mix to a thick glaze. Spread the icing on the cake with a spoon and let it dry for about 30 minutes
6
waiting time approx. 1 1/2 hours