Apple, Walnut and Cinnamon Cake
Small apple pieces keep this everyday cake tender, while walnuts give each slice a little crunch. The cinnamon is warm rather than overpowering, with cardamom as an optional addition. Use a firm apple and weigh it after peeling so excess fruit does not weigh down the batter.
- Prep
- 20 min
- Cook
- 45–55 min
- Yield
- 10 slices
- Note
- 22 cm tin
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Plain flour | 220 g | – |
| Baking powder; salt | 2 tsp; ¼ tsp | – |
| Eggs; sugar | 3; 150 g | – |
| Neutral oil; plain yogurt | 120 ml; 120 g | – |
| Peeled apple, diced | 220 g | – |
| Chopped walnuts | 80 g | Shop ingredient |
| Ground cinnamon | 1½ tsp | Shop ingredient |
| Ground cardamom seeds, optional | ¼ tsp | Shop ingredient |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Walnut without Shell
In stock
Dried Cardamom
In stock
Method
Prepare
Heat the oven to 175°C conventional or 155°C fan. Line a 22 cm round tin. Cut the apple into 1 cm pieces; reserve a few thin slices if you want a decorated top.
Mix the batter
Whisk eggs and sugar for 2 minutes. Whisk in oil and yogurt. Combine flour, baking powder, salt and spices separately, then fold into the wet mixture until no dry flour remains.
Add fruit and bake
Fold in the apple and walnuts. Spread in the tin, add the reserved apple slices and bake for 45–55 minutes. A skewer should emerge without wet batter; test a cake section rather than an apple pocket.
Cool before cutting
Rest in the tin for 15 minutes, then transfer to a rack. Let the cake cool before slicing so the warm fruit does not make the crumb fall apart.
Helpful tips
- Do not grate the apple: that releases more juice and changes this batter.
- If the top colours early, cover loosely with foil for the remaining bake.
Frequently asked questions
Can I replace walnuts?
Use the same weight of chopped unsalted almonds, or omit the nuts for a softer texture.
Why is the centre damp?
Large apple pieces, extra fruit or insufficient baking can leave a damp centre. Keep the measured fruit weight and check the cake crumb with a skewer.