Recipe adapted from Mary Berry's Baking Bible
225g softened butter
225g light muscovado sugar
3 large eggs
100g walnut pieces, chopped
225g self-raising flour
2 level tsp baking powder
400g cooking apples, peeled, cored and grated
1 level tsp ground cinnamon
light muscovado sugar, for sprinkling
extra chopped walnuts, for sprinkling
icing sugar, for dusting
Preheat the oven to 180oc/Fan 160oC/Gas 4. Grease and base line a 9 inch (23 cm) deep round cake tin with baking parchment.
Measure the butter, sugar, eggs, chopped walnuts, sultanas, flour and baking powder into a large bowl and beat well for about 2 minutes until thoroughly blended.
Spoon half the mixture into the prepared tin then spread the grated apple and ground cinnamon in an even layer on top. Spread the remaining cake mixture on top, level the surface then sprinkle generously with light muscovado sugar and walnuts.
Bake in the pre-heated oven for about 1 ¼ - 1 ½ hours or until the cake is well risen and golden brown. Leave to cook in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Dust with icing sugar to serve.
I had to share these pics of my gorgeous cat Madison whose been such a comfort to me in the recent weeks since Ollie's passing. His unconditional love for me never ceases to amaze me and his truly special! Here he is doing what he does best, being cute and posing for the camera.