Serves 8
In the olden days, before I was a wannabe minimalist, I used to buy my favourite magazines and tear out the recipes and file them away religiously. This was a reader recipe from the Australian Women’s Weekly and reader recipes are my favourite, because you know they are well loved and well tested. So if you’re a reader (of this blog) and you have a recipe that you love, be sure to send it to me, so I can love it too!
I think I was born impatient so this cake suits me just fine because it is of the melt and mix variety, so none of this waiting for the butter to soften business. However, you will need to exercise some post baking patience because you will need to wait for the cake to cool before you free it from the bundt. I’m talking from experience when I tell you don’t tip the tin too early!
You know you get those Christmassy/wintery smelling candles with all the delicious scents and spices, well think of this as one of those candles in cake form! The combination of the apple and the spices is really rather mouth watering and the chopped nuts some value added crunch.
The cake is freezer friendly, is delicious warm or cold and the recipe now has a shiny new Thermomix conversion! Let’s get baking!
What’s your best loved recipe?
Ingredients
150g unsalted butter
1 1/4 cups (185g) plain flour, sifted
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon cinnamon
2 large Granny Smith apples, peeled
100g brown sugar
100g raw sugar
1 large egg,
50g walnuts or pistachios, roughly chopped
How to
- Preheat the oven to 180C/160C fan forced. Grease and flour a bundt pan.
- Sift the flour with bicarb, baking powder and spices in a medium bowl. Melt the butter and allow to cool slightly.
- Core and coarsely grate apples into a large bowl. Add brown and raw sugar and mix well.
- Stir in the butter and egg and mix well.
- Fold in the flour mixture and mix.
- Make sure the tin is really well-greased and lightly flour the tin before pouring the mixture in. Spread mixture into the prepared tin and bake for about 40-45 minutes or until cooked when tested. Cook cake in pan for 10 minutes before turning out onto wire rack to cool.
- Serve warm and dust with sifted icing sugar, if desired.
How to – Thermomix
- Preheat the oven to 180C/160C fan forced. Grease and flour a bundt pan.
- Melt the butter for 2 minutes at 60 degrees on speed 2. Meanwhile, core and roughly chop the apples.
- Add the dry ingredients, sugar and eggs and mix for 10 seconds on speed 4. Scrape down the sides and base of bowl.
- Add the apples and mix for another 10 seconds on speed 4.
- Add the nuts and mix for 10 seconds on reverse speed 4.
- Make sure the tin is really well-greased and lightly flour the tin before pouring the mixture in. Spread the mixture into the prepared tin and bake for about 40-45 minutes or until cooked when tested.
- Cool the cake in the pan for 10 minutes before turning out onto wire rack to cool.
- Serve warm and dust with sifted icing sugar, if desired.
Other info
Prep and cooking time: 1 hour
