Apple and walnut cake
Ingredients for 1 Bundt pan (Ø 16 cm, height 8 cm)
• 250 g butter, softened • 250 g sugar • ½ lemon, grated • 1 small tsp cinnamon 1 tbsp rum • a pinch of salt • 4-5 eggs, at room temperature • 250 g walnuts, finely chopped • 250 g wheat flour, sifted • 2 tsp baking powder • 300 g Golden Delicious or Braeburn.
Butter and slivers of almonds for the mould.
For the presentation
Beat the softened butter with the sugar, grated lemon zest, cinnamon, rum and salt until creamy.
Beat the eggs and stir in gradually.
Peel the apples, grate coarsely and wring out thoroughly.
Mix the chopped walnuts thoroughly with the wheat flour and baking powder and stir in gently with the grated apples to the butter mixture.
Sprinkle the mould with almond slivers, pour in the mixture, and bake in a preheated oven for about 1 hour at about 170°C.
Allow the cake to cool slightly in the pan, invert onto a wire rack and allow to cool completely.
Dust the tart with icing sugar and serve.