Name: Apple & walnut cake with treacle icing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 10
Cuisine: British
Ingredients: 300g plain flour; 1 tsp ground cinnamon; ½ tsp bicarbonate of soda; 140g dark brown soft sugar; 50g golden caster sugar; 250ml rapeseed or sunflower oil; 4 eggs; 3 unpeeled apples coarsely grated; 100g walnuts roughly chopped; 100g butter softened; 50g dark soft brown sugar; 1 tbsp black treacle; 200g tub full fat soft cheese

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Apple & walnut cake with treacle icing

Apple & walnut cake with treacle icing

Good Food team

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Serves 10

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.2 out of 5.47 ratingsRate

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This easy all-in-one cake is perfect if you've got friends coming for coffee or afternoon tea

Freezable (Freeze un-iced)

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Ingredients

Nutrition

Units:

MetricUS

300g plain flour
1 tsp ground cinnamon
½ tsp bicarbonate of soda
140g dark brown soft sugar
50g golden caster sugar
250ml rapeseed or sunflower oil
4 eggs
3 unpeeled apples

coarsely grated
100g walnuts

roughly chopped

For the icing

100g butter

softened
50g dark soft brown sugar
1 tbsp black treacle
200g tub full fat soft cheese

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Nutrition: per serving

kcal535
fat14g
saturates8g
carbs89g
sugars51g
fibre2g
protein15g
salt0.46g

low

Method

step 1

Heat oven to 150C/130C fan/gas 2. Line two 20cm cake tins. Put the flour, cinnamon and bicarbonate of soda in a big bowl, then stir in the sugars, making sure there are no lumps of sugar. Add the oil, eggs and apples, and beat everything together. Fold in the walnuts then divide the mixture between the tins and bake for 45 mins or until a skewer comes out clean. Allow to cool for a few mins in the tin then remove and cool completely on a wire rack.
step 2

For the icing, beat all the ingredients together then 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

RECIPE TIPS

FOR A LIGHTER FLAVOUR

Try golden syrup instead of treacle in the icing if you prefer a lighter flavour.

Recipe from Good Food magazine, September 2011

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A star rating of 4.2 out of 5.47 ratings

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