26 November 2013

Apple, Walnut and Raisin Loaf Cake

Last weekend took place the 2nd show of the cake decoration and sugarcraft shoe of BCN&CAKE in Barcelona, you can have a look on my facebook page to the pictures I took. Beside attending some demostrations and buy some stuff I needed, I mainly went there to meet with the editor of the mazagine which I'm collaborating Sweet Magazine, and part of the team was also there: Marina from The Sweetest Taste, Alba from Galette, Alicia from Belle Cupcakes and Ester from La Cuinera. It was so nice to meet them, we spend such a nice and the good news is the magazine will start its printed version in January, which was announced during the fair.
Well and now let's got with the recipe of this week. I did serveral apple cakes before this one, but this one definitely became the one I like the most because of its moist and delicious taste, perfect for breakfast or an afternoon tea. The secret is to cook the raisins with rum which gives the special taste of this cake. The original recipes goes in a round pan, I did both but I totally recommend you to do it in a loaf tin. 

Apple and Walnut Loaf Cake 
100g raisins
75ml rum
150ml walnut oil, if you don't have use vegetable oil instead
200g golden caster sugar
2 large eggs
300g plain flour
2 teaspoon cinnamon
1½ teaspoons bicarbonate of soda
½ teaspoon cream of tartar
400g apples, peeled and cut into small cubes
zest of 1 lemon
100g chopped walnuts

Bring to boil the raisins and the rum in a small saucepan, remove from the heat and set aside.

Preheat the oven to 170°.

Line and grease a 18 cm loaf cake. Sift the flour, the cinnamon, the bicarbonate and the cream of tartar and set aside.
In a large bowl beat together the oil and the sugar by hand, with a manual whisk, add the eggs one at a time until fluffly. Add the sifted ingredients and beat just until incorporated. Add the raisins, the walnut, the lemon zest and the cubed apple folding with a spatula.

Pour the batter into the prepared loaf tin and level with the spatula and bake in the center of the oven for 1 hour, or until a skewer inserted into the center of the cake comes out with only few moist crumbs attached. Let cool for 15 minutes in the tin and after on a wire rack. 

You can serve it warm, but it will be some crumbly to cut it. This is an adapted recipe from a cake of "How to be a Domestic Goddess" from Nigella Lawson. She recommends to serve it the day after, it will stays good until 2 days after baked, keep it folded at room temperature. Walnut oil can be perfectly replaced by soft olive oil or vegetable oil.

Other apple suggestions this french apple tart, or the dutch one, or the famous crumble. Let me know if you try any of them! 
See you next tuesday with a new recipe, have a nice week 

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