Apple & walnut cake with treacle icing

Popular
Health score
5%
Apple & walnut cake with treacle icing
65 min.
10
671kcal

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If you're in search of a delightful dessert that perfectly blends the warmth of spices with the sweet crunch of nuts, look no further than this Apple & Walnut Cake with Treacle Icing. This popular cake recipe is not only delicious but also offers a unique combination of flavors that will keep your guests craving more. Imagine the fragrant aromas of grated apples and cinnamon wafting through your kitchen as this cake bakes to golden perfection.

With a generous mix of walnuts adding a lovely texture and a rich treacle icing to top it all off, this cake is sure to impress at any gathering, whether it's a family celebration or a cozy afternoon tea. It serves 10, making it a great choice for sharing, and despite needing just a little over an hour from start to finish, the process feels effortless and rewarding.

The combination of dark brown sugar and golden caster sugar gives the cake a moist and tender crumb, while the use of light spices brings out the natural sweetness of the apples. Once cooled, the luscious treacle icing adds a beautiful glossy finish and a depth of flavor that takes this cake to the next level. Treat yourself and your loved ones to a slice of this beautiful dessert—you won't regret it!

Ingredients

  • 300 flour plain
  • tsp ground cinnamon 
  • 0.5 tsp bicarbonate of soda 
  • 140 brown sugar dark soft
  • 50 golden caster sugar 
  • 250 ml unrefined sunflower oil 
  •  eggs 
  •  apples grated unpeeled
  • 100 walnuts roughly chopped
  • 100 butter softened
  • 50 brown sugar dark soft
  • tbsp treacle black
  • 200 full fat cheese soft

Equipment

  • bowl
  • oven
  • wire rack
  • skewers

Directions

  1. Heat oven to 150C/130C fan/gas
  2. Line two 20cm cake tins.
  3. Put the flour, cinnamon and bicarbonate of soda in a big bowl, then stir in the sugars, making sure there are no lumps of sugar.
  4. Add the oil, eggs and apples, and beat everything together. Fold in the walnuts then divide the mixture between the tins and bake for 45 mins or until a skewer comes out clean. Allow to cool for a few mins in the tin then remove and cool completely on a wire rack.
  5. For the icing, beat all the ingredients together then chill until the mixture is thick but spreadable.
  6. Spread half the icing on top of one cake, sandwich with the other and spread the remaining icing on top

Nutrition Facts

Calories671kcal
Protein4.88%
Fat61.22%
Carbs33.9%

Properties

Glycemic Index
20.9
Glycemic Load
19
Inflammation Score
-6
Nutrition Score
13.628695612368%

Flavonoids

Cyanidin
1.13mg
Peonidin
0.01mg
Catechin
0.71mg
Epigallocatechin
0.14mg
Epicatechin
4.11mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.1mg
Luteolin
0.07mg
Kaempferol
0.08mg
Quercetin
2.19mg

Nutrients percent of daily need

Calories:671.14kcal
33.56%
Fat:46.61g
71.71%
Saturated Fat:12.68g
79.24%
Carbohydrates:58.07g
19.36%
Net Carbohydrates:55.14g
20.05%
Sugar:31.41g
34.9%
Cholesterol:107.17mg
35.72%
Sodium:223.11mg
9.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.37g
16.73%
Vitamin E:10.24mg
68.29%
Manganese:0.63mg
31.65%
Selenium:18.18µg
25.97%
Vitamin B1:0.29mg
19.41%
Folate:76.97µg
19.24%
Vitamin B2:0.31mg
18.08%
Iron:2.55mg
14.19%
Phosphorus:133.26mg
13.33%
Vitamin A:645.79IU
12.92%
Copper:0.25mg
12.27%
Fiber:2.93g
11.71%
Vitamin B3:2mg
9.99%
Magnesium:34.16mg
8.54%
Calcium:81.76mg
8.18%
Potassium:250.75mg
7.16%
Vitamin B6:0.14mg
7.05%
Vitamin B5:0.65mg
6.49%
Zinc:0.89mg
5.93%
Vitamin K:4.06µg
3.87%
Vitamin B12:0.22µg
3.63%
Vitamin C:2.65mg
3.21%
Vitamin D:0.35µg
2.35%