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!
Ingredients
300g plain flour
1 teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
140g dark brown soft sugar
50g raw sugar
250g sunflower oil
4 eggs
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)
How to
- 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.
Other info
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.
