Quick Italian

Apple, honey and walnut cake

Name: Apple honey and walnut cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Cuisine: /italian
Ingredients: 3 eggs; 125ml honey; 125g Greek yoghurt; 50ml extra virgin olive oil; 210g self-raising flour, sifted; 4 Golden Delicious or Granny Smith apples, cores removed, half chopped, half cut into 1cm-thick wedges; 50g walnuts, chopped; 25g salted butter, chopped; 50.00 ml demerara sugar

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Every Italian mamma worth her salt has a recipe for apple cake, which she will serve up for breakfast and tea alike. Venetians are no exception to this rule. I am particularly fond of this version, made with yoghurt and sweetened only with honey, fruit and a sprinkling of sugar to caramelise the top. says Skye. This recipe is an edited extract from A Table in Venice by Skye McAlpine (Bloomsbury Publishing, RRP $45). Copyright © Skye McAlpine

3 eggs
1/2 cup (125ml) runny honey
125g Greek yoghurt
50ml extra virgin olive oil
210g self-raising flour, sifted
4 Golden Delicious or Granny Smith apples, cores removed, half chopped, half cut into 1cm-thick wedges
50g walnuts, chopped
25g salted butter, chopped
2 1/2 tbs demerara sugar

Method

1.

Preheat the oven to 180°C. Grease base and side of a 23cm springform cake pan and line with baking paper.
2.

In a stand mixer fitted with the whisk attachment, whisk eggs and honey for 5 minutes or until pale and fluffy. Stir in the yoghurt then the oil with a wooden spoon. Fold through flour, then chopped apple and walnuts.
3.

Spoon apple mixture into prepared cake pan, spreading the top evenly with the back of the spoon. Arrange apple slices in a circle around the edge of the cake, top evenly with pieces of butter and sprinkle with sugar.
4.

Bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack. Eat warm or at room temperature.