This cake is such a delicious doddle you can make it with just a bowl and a spoon but I’ll find any excuse to use my Thermomix and this conversion is no exception. In the good old days, I made this cake the traditional way and I shared the recipe here This beautiful cake is deliciously moist and full of flavour… And don’t get me started on that Golden Icing! It’s just the tops!
300g plain flour
1 teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
140g dark brown soft sugar
50g raw sugar
250g sunflower oil
3 unpeeled apples, cored and quartered
100g walnuts, roughly chopped
FOR THE ICING
100g butter , softened
50g dark soft brown sugar
1 tablespoon golden syrup
200g cream cheese (at room temperature)
- Heat oven to 150C/130C fan/gas 2. Line two 20cm cake tins.
- Grate apples for 2-3 seconds on speed 5. Set aside.
- Add the raw sugar and mill for 5 seconds on speed 9.
- Add the flour, cinnamon and bicarbonate of soda to the sugar and mix for 10 seconds on speed 6.
- Add the brown sugar and mix for 3 seconds on speed 4.
- Add the oil and eggs and mix for 10 seconds on speed 4. Scrape down bowl and sides and then mix again for another 10 seconds on speed 4.
- Add the apples and walnuts and mix on reverse speed 2 for 20 seconds using the spatula to assist. The mixture will be quite stiff.
- Divide the mixture between the tins and bake for 45 minutes or until a skewer comes out clean. Allow to cool for a few minutes in the tin then remove and cool completely on a wire rack.
- For the icing, add all the ingredients to the TM bowl and mix for 30 seconds on speed 6, scraping down the bowl half way through.
- Chill until the mixture is thick but spreadable. Spread half the icing on top of one cake, sandwich with the other and spread the remaining icing on top.
Prep time: 5 minutes Cooking time: 45 minutes
TIP! Try treacle instead of golden syrup in the icing if you prefer a richer flavour.
The un-iced cake can be frozen.