Apple & walnut oil cake

Apple & walnut oil cake

You will need:

• 3 apples 
• 2 tablespoon of whiskey
• zest and juice from one lemon or orange if you prefer
• 2 eggs
• 130 ml of sunflower oil
• 160 g of caster sugar, I like to use Demerara sugar
• 150 g of plain flour, sifted
• 20 g of dark chocolate, chopped
• 20 g of white chocolate , chopped
• seeds from 3-4 green cardamon pods
• 1 1/2 teaspoons of baking powder
• two handfuls of walnuts, chopped
• a pinch of salt

Preheat the oven to 180 C (160 C if you have a fan assisted oven).

Grease a spring form tin 20-22 cm in diameter and line with baking parchment.

Place the chocolate in the fridge, you will add it to the cake at the very end.

Chop two apples with the skin on and place them in a bowl. Pour over the whiskey, lemon juice  and sprinkle with the lemon zest. Leave aside until needed.

In a large bowl or using a mixer whisk the eggs with the sugar until pale. Gradually add the oil while whisking.

Now using a wooden spoon or spatula start folding into the egg mixture the flour, cardamon, baking powder and salt. Make sure everything is well combined and that there are no lumps.

Now fold in the apples with all the juices left in the bowl and the lemon zest.

at the very end add the chocolate. Give it a stir and transfer the batter into the prepared spring form tin.

Slice the remaining apple (leave the skin on) in half moons and arrange then on top in the circle around the edges. I like to sprinkle the apple decoration with some sugar and dab around some unsalted butter (about 10 g).

Bake in the preheated oven for around 55 minutes.