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This recipe is classed as easy

Rating 2.81 / 5 (26 votes)

Prep time:
20 min
Cook time:
55 min
Serves:
10-12

Packed full of cinnamon, crunchy walnut and caramel flavourings - Rachel Allen's glazed cake will keep nicely for a week (if you resist gobbling it all at once!)

Method

1. Preheat the oven to 170C/150C fan/gas 3, then grease the sides of a cake tin (25cm diameter x 6cm depth) with sunflower oil and line the base with a disc of baking parchment.

2. Sift the plain flour, cinnamon, baking powder, bicarbonate of soda and salt into a large bowl, then add the wholemeal flour and sugar and mix together.

3. In a separate bowl, whisk together the sunflower oil, eggs and milk, then tip these into the flour and whisk until you have a smooth batter, and stir in the apples and walnuts. Pour the mixture into the prepared
tin and bake for 55 minutes or until a skewer inserted into the centre of the cake comes out clean.

4. About 5 minutes before the cake is due to come out, make the glaze. Put the sugar, butter and 1 tablespoon of water into a saucepan and place over a medium heat. Stir until the sugar has dissolved, then remove from the heat.

5. When the cake is cooked, take it out of the oven and let it sit in the tin for 10 minutes. Using a small, sharp knife, loosen around the edges and carefully remove the cake from the tin before transferring to a serving plate.

6. Reheat the glaze and brush all over the cake, then allow to cool before serving. The glaze means this cake will keep for up to a week in an airtight container.

Text © Rachel Allen 2012. Photography © Philip Webb 2012.
Recipe from:


Ingredients

For the glaze

  • 150 g light soft brown sugar
  • 75 g butter

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Latest Comment

 

Cake is a lovely flavour but a bit on the dry side. Didn't see the point of the topping as added nothing to the cake. Would make again but without the topping.

DawnN28512 DawnN28512  Posted 14 Sep 2012 10:03 PM