Apple and Walnut Cake Recipe

125 g

1 cup

2

1/2 cup

1 1/3 cups

1/3 cup

1 teaspoon

1/2 teaspoon

2

2

2

Unsalted butter

Icing sugar

Eggs, lightly beaten

Chopped walnuts

Plain flour

Custard powder

Baking powder

Bicarbonate of soda

Apples, peeled and cored

Apricot jam

Brandy

• Preheat oven to moderate 180^oC. Brush a deep, 20cm round springform tin with melted butter or oil. Line  base with paper, grease the paper.
• Using electric beaters, beat butter and sifted icing sugar in small mixing bowl until creamy and white.
• Add eggs gradually, beating thoroughly after each addition.
• Transfer mixture to large mixing bowl. Add walnuts. Using a metal spoon, fold in sifted dry ingredients.
• Stir until just combined and mixture is almost smooth.
• Spoon mixture evenly into prepared tin, smooth the surface.  Cut each apple in quarters, then into thin sliced lengthways. Arrange apples decoratively over top of cake.
• Bake 40 minutes or until skewer comes out clean when inserted in centre of cake.
• Combine jam and brandy in small pan. Stir over low heat until mixture boils.
• Remove from heat, strain into small bowl. Brush warm jam mixture over hot cake.
• Cool cake in tin.