1 dessertspoon plain flour
2 granny smith (or cooking) apples
juice of ½ a lemon
½ cup raisins
1 cup (or 1 x 125 g packet) walnuts
1 tablespoon sugar
½ cup shredded (not desiccated) coconut
1 ½ cups plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
3 large eggs
¾ cup sugar
150 g butter, melted
2 tablespoons Amaretto liqueur
icing sugar (for decoration)
Each time I make this cake everyone asks for the recipe. It’s adapted from an authentic Italian recipe. Best of all, it’s incredibly quick and easy to make, it uses everyday ingredients, but the result is a moist, almost pudding-like cake which is full of flavour. Don’t restrict this cake to afternoon tea — it makes a wonderful dessert after a light lunch or dinner, served on a dinner plate with a sprinkling of icing sugar and a big dob of King Island Cream. Heavenly!
Use your own judgement — strong essence may need only a few drops, a weaker essence may require (½ – 1 teaspoon.)
- Assemble all ingredients on the bench.
- Set oven to 180°C (350°F).
- Grease a 23 cm (9 inch) round cake tin.
- Sprinkle 1 dessertspoon of plain flour into the tin and shake it around until the inside of the tin is lightly coated with flour.
- Wash the apples well and dry with a clean cloth. Do not peel the apples. Leaving the peel on, core and dice the apples into small chunks about 1 ½ cm ( ½” ) square. Toss the apple chunks in a small quantity of lemon juice to avoid them browning, then drain off the lemon juice and place the apple into a large mixing bowl.
Leaving the peel on helps hold the apple chunks together during cooking. Don’t worry about leaving the peel on — you won’t even notice it when the cake is cooked.
Tip walnuts onto a cutting board and sprinkle over 1 tablespoon sugar. Chop the nuts then add the walnuts and the sugar to the mixing bowl with the apples.
The idea of cutting the walnuts in the sugar is so that the sugar picks up the taste of the nuts and transfers it throughout the cake.It really works well!
Into the same mixing bowl, add the raisins and coconut. Mix well
- Into a separate large mixing bowl, sift the flour, baking powder, cinnamon and nutmeg.
- Into a third (small) mixing bowl, break the eggs, add sugar and beat with an electric mixer until light and lemon-colour. Still beating the egg mixture, add the melted butter and the liqueur (or essence).
- At this stage it may seem that you have too much apple and not enough batter. Don’t worry, the cake will turn out fine.
- Now, make a well in the centre of the flour mixture and add the egg mixture. Stir until well combined.
12 Next, add the apple mixture to the flour and egg mixture. Stir until well combined.
Turn the mixture into the prepared cake tin.
Bake at 180°C or 350°F on the centre shelf of the oven for about 45-50 minutes or until the top of the cake has turned a nice golden brown. To test whether the cake is cooked, insert a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked.
Allow to cool and serve sprinkled with icing sugar. Serve with King Island cream.