Apple Cake with Walnuts & Raisins
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 3 medium Fuji apples – peeled, cored and diced
• 140 gr/ 5 wt.oz/1 cup walnuts cut in small pieces
• 200 gr/ 7 wt.oz/ 1½ cups raisins (check to remove any stems)
• 2 large eggs at room temperature
• 150 gr/ ¾ cup sugar
• 4½ Tbsp vegetable oil
• 1½ tsp vanilla
• 150 gr/1 cup + 3 Tbsp all-purpose unbleached flour
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
◊ Place rack on middle oven shelf and preheat oven to 175°C/350°F.
◊ In a small bowl, whisk flour, baking soda, cinnamon and salt.
◊ In a separate large bowl, with electric mixer, beat the eggs with sugar until very creamy.
Add oil and vanilla, continue beating for a few more seconds.
◊ Into liquid mixture, sprinkle flour in several batches and stir with a spatula until mixed well and thick.
◊ Add cut apples and mix well. Then add walnuts and raisins and mix well.
◊ Line with parchment paper, a 33cmx23cm / 13″x9″ baking pan, leaving an overhang on two sides.
◊ Pour the cake mixture into the lined baking pan and bake for 40 ~ 45 minutes or until inserted toothpick test comes out clean/dry.
◊ Let the baked cake cool in the pan on a rack for 20 minutes.
Carefully holding the two sides of overhang parchment paper, lift and transfer the cake and put it on a wire rack to cool completely.
◊ Once cooled, pick up the cake by the overhang parchment paper and place it horizontally on a cutting board.
◊ Using a serrated bread knife, cut cake vertically in the center into two pieces.
◊ Carefully remove the parchment paper from each piece and place cakes back on the cutting board.
◊ Again cut each piece vertically in half.
Now there are 4 pieces of approximately 8cmx23cm / 3.25″x9″.
Cut each cake into 6 pieces = 24 pieces of approximately 8cmx4cm / 3.25″x 1.5″.
~ Bon Appétit! ~
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