Make an appointment for product information

Apple Cake with Caramelised Walnuts

About this dish

Springform cake tin, diameter 28cm

Tip:  Please note, if using a smaller cake tin the baking time will need to be increased


1 organic orange
300g walnuts
30g sugar
Sponge mixture
4 sour apples, approx. 800g
200g butter
200g sugar
4 eggs
40g orange marmalade
200g flour
1 level tsp baking powder
In addition
Greaseproof paper
Butter for the edge of the tin

Download PDF

1. Wash the orange in hot water and dry it. Peel off a thin layer of the peel using
a zester or a potato peeler and cut into wafer-thin strips. Do not peel the pith
off as well.
2. Chop the walnuts roughly and toast them in a coated frying pan without oil.
Toast the strips of orange briefly as well with them. Sprinkle the sugar on top
and let the ingredients caramelise.
3. Line the base of the springform cake tin with greaseproof paper and grease
the edge of the tin. Distribute the caramelised walnuts in it.
4. Wash, peel and core the apples, then cut them into cubes approx. 2cm in size.
5. Whisk the butter and sugar until light and fluffy. Stir the eggs in individually
and add the orange marmalade. Mix the flour with the baking powder, sieve,
and stir into the frothy mixture. Add the apples to the mixture, fold in and
distribute the mixture over the walnuts.
6. Bake the cake as indicated.

Setting procedure:
Springform cake tin on the wire rack, level 2
Microwave combination
Top/bottom heating
90 watts
Baking time: 30-35 minutes

Alternative setting:
Springform cake tin on the wire rack, level 2
Top/bottom heating
Baking time: 50-55 minutes