1/3 cup walnuts120g melted butter
½ kg or 4-6 tart apples
1 lemon
1 heaped cup flour
1&1/2 tsp baking powder
3 eggs
1&1/3 cups sugar
1 tsp vanilla extract
100mls milk
¼ cup raisins
2 tblsp pine nuts
1 tblsp brown sugar
1 tsp cinnamon
Carefully toast the walnuts in a
moderate oven for around 10 minutes.
Line and grease a 23cm cake tin with
baking paper. Drizzle the bottom with a little of the melted butter and scatter
over the walnuts.
Peel, core and slice the apples, then
toss with the zest and juice of the lemon.
Whisk the eggs, sugar, milk and vanilla
together then add the remaining melted butter. In a separate bowl mix the
flour and baking powder together before whisking in the wet ingredients.
Stir until you have a smooth batter.
Pour a third of the batter over the
walnut prepared cake tin. Arrange a third of the apple slices over the
batter, then sprinkle with half the raisins. Add another third of the batter,
apples and remaining raisins before repeating again with the remaining batter
and apples.
Lastly, sprinkle the top with pine nuts,
brown sugar and cinnamon. Bake at 170C for 1 -1&1/2 hours.
