Apple Cake with Walnuts & Raisins

Recipe by:     Fae’s Twist & Tango    (fae-magazine.com)

INGREDIENTS

•   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

DIRECTIONS

◊  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! ~