Apple and Calvados Cake
A moist Bramley apple cake with walnuts and warm spices, laced with Calvados.
Servings 12 people
Ingredients
- 3 eggs
- 350 ml vegetable oil
- 450 g caster sugar
- 0.5 tsp salt
- 1 tsp cinnamon
- 0.5 tsp ground cloves
- 1 tsp bicarbonate of soda
- 425 g plain flour
- 140 g walnuts finely chopped
- 4 Bramley apples peeled and finely chopped
- 3 tbsp calvados
Instructions
- Line a 23cm diameter cake tin with baking parchment and set aside. Break the eggs into a bowl and whisk as you slowly incorporate the vegetable oil, then add the dry ingredients and whisk them into the egg mixture. Throw in the nuts, apples and calvados and fold so that all the nubbles are evenly coated.
- We must stress that, at this point, your mixture will not look right. It will look as though you have too little batter, of too loose a consistency, too lightly coating too much apple and nuts. Believe in us! This is correct. Spoon the batter into the cake tin and bake in a medium oven (about 160C fan/gas mark 4) for 1½ hours.