Apple Cider Cake with caramelised Walnuts

© Qin Xie-Krieger

© Qin Xie-Krieger

A few days ago it was my hubby’s birthday. This cake was for him. My husband loves Bohemian apple cake. At first, I wanted to bake a traditional one. Then I saw this cider in our cellar, which we brought from French Alsace a week ago. Apple cake and cider, that would be a great couple! My husband loves cider anyway. In addition I decided to go for a crispier dough than the one of the Bohemian apple cake.

© Qin Xie-Krieger

© Qin Xie-Krieger

For the topping on the cake, I caramelized some wonderful walnuts, which I got from a farmer friend from their own walnut trees.

© Qin Xie-Krieger

© Qin Xie-Krieger

When I prepared the cake, I could almost hear my hubby’s cheer. I knew that this cake would make him happy. 😀

And yes, I will not forget his wide grin on his face. 😉

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients:

For the pastry:

250g flour
3g salt
100g sugar
150g butter
2 eggs

For the caramelized walnuts:

100g walnuts (roasted in the frying pan)
35 sugar
10g butter

For the topping:

6 apples
2 tsp caster sugar
½ tsp ground cinnamon
Juice of one lemon
15ml cider from Brittany (semi-dry)
1 tbsp brown sugar
120g butter (room temperature)

Preparation:

  1. Put all the ingredients for the dough in the food processor and mix. Let the dough rest for at least 1 hour (or even better for a whole day) in the refrigerator.
  2. Heat the sugar and butter to 120 degrees. Take the pan off the heat, then mix in the walnuts. Stir and let the sugar harden. Put the pan back on the heat until the walnuts become golden brown. Spread on a baking tray lined with a baking sheet and let cool completely.
  3. Preheat the oven to 180 degrees celsius.
  4. Peel two apples, remove seeds, cut into small cubes. In a saucepan cook with 2 tablespoons of sugar and cinnamon until you get a thick cream. Add cider and cook briefly. Strain the puree through a sieve.
  5. Grease a cake pan (26cm diameter) and spread the dough in it. Cover the dough with the apple cider cream.
  6. Peel, seed and quarter the remaining apples. Cut the quarters into slices. Immediately mix with the lemon juice. Cover the cake with apple slices tightly in a circle. Sprinkle brown sugar on the cake. Spread the caramelized walnuts on it. Melt the butter in small cubes, spread on the cake.
  7. Bake in the oven for about 30 minutes.
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8 thoughts on “Apple Cider Cake with caramelised Walnuts

    1. Qin Post author

      Thanks, Jess. Isn’t it wonderful to make people happy in such a simple way who are important to you? This is why I love cooking and baking. 🙂 Best, Qin

      Reply
  1. Frugal Hausfrau

    What a gorgeous presentation! I was curious that you mentioned Cider from Brittany. I’m in the US and we have two types of cider, one is non-alcoholic and very good if you can get it pressed from someone’s orchard in the fall, but the grocery store varieties aren’t so great. The other is “hard” cider which has really only been available more recently, and is alcoholic and varies a lot in flavor –

    Which kind of cider would this be? Or would either work? Thanks! 🙂

    Reply
    1. Qin Post author

      Hihi, thanks for stopping by. To your question: the french cider is always with alcohol. There are three different kinds of classification like wine: dry, semi-dry and sweet. They have different percentage of alcohol. The dry version tastes really quite herb for my taste. The sweet one is fantastic fruity and of course sweet, perfect as a summer drink. Semi-dry is something between. For this cake I used the semi-dry since the apple purée is already sweet enough. I would prefer using the cider with alcohol for this recipe. But if you can not get this, you may just skip it. I am sure the cake will also be very tasty. 🙂
      Cheers, Qin

      Reply
      1. Frugal Hausfrau

        Thanks so much, Qin! I can guess it would be good with almost any, but I can see how the alcohol would add a nice note! And again, thanks for posting such a lovely recipe! 🙂

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