It’s always sad to see the end of the fresh berry season, I guess because it symbolises the end of summer. But it also means that fresh new season’s apples are right around the corner. Our first love would have to be a crisp new season’s apple straight out of the fridge, but coming in a close second is apple deserts! We’ve posted several apple recipes including this super Easy Apple Cake, and the forever favourite Apple and Berry Crumble. Today we’re switching things up yet again with a delicious and impressive looking Sicilian Apple Cake.
This cake’s not particularly quick but is relatively easy and well worth the small bit of extra time. Leigh would like it noted that it does require more than one bowl (she tends to quickly lose interest with anything requiring more than one bowl!) but she agrees this recipe is worth the extra dishes.
The recipe came from an old Zarbo cookbook (Zarbo is a Deli in Auckland). Abby made it several times before losing the recipe. Then years later (like seven!) while on holiday in Vanuatu of all places, she found the recipe in the Zarbo cookbook that was in the kitchen of the house they were renting!! Needless to say the cake was made again soon after arriving home and has been a go to for special occasions (or just because) ever since.
Sicilian Apple Cake
50 grams walnut pieces
120 grams butter, melted
4-6 apples, cored and thinly sliced
1/2 a lemon, zest and juice
150 grams plain flour
1 1/2 teaspoons baking powder
250 grams sugar
1 teaspoon vanilla essence
100 mls milk
1/4 cup raisins
1/8 cup pine nuts
1 tablespoon brown sugar
1 teaspoon cinnamon
Preheat the oven to 170 degree Celsius. Toast the walnuts for about 10 mins, be careful they don’t burn. Line a 23cm spring form cake tin with baking paper. Pour a little of the melted butter into the tin and sprinkle over the toasted walnuts, and set aside.
In a medium bowl (bowl number 1), mix the thinly sliced apples with the lemon zest and juice. In bowl number 2, sift together the flour and baking powder. In bowl 3, gently whisk together the eggs, sugar and vanilla essence. Then add in the milk and the rest of the butter. Add the wet ingredients to the dry (bowl 2 with bowl 3). Carefully pour half the batter over the walnuts in your cake tin. Arrange half of the apples, juice and zest over the batter and sprinkle over half the raisins. Then pour the rest of the batter into the tin and arrange the rest of the apples/zest/juice and sprinkle over the remaining raisins. Finally sprinkle on the pine nuts, brown sugar and cinnamon.
Bake for 1 to 1 1/2 hours (maybe even a little longer). It should be set but still moist. Cover the top with baking paper if it begins to brown too much while cooking. Now do the dishes!!
recipe from Zarbo