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Recipe: Apple, Honey and Walnut Cake by Skye McAlpine

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ingredients

4 to 5 medium apples
3 large eggs
120g honey
125g plain whole-milk yogurt
50ml olive oil
210g self-rising flour
50g walnut pieces
25g salted butter
35g light brown sugar

Try Skye's other recipes:

Courgette pizzette

Chocolate and amaretti custard

1

Preheat the oven to 180˚C. Line a 23cm cake pan, preferably springform, with parchment paper.

2

Core the apples and roughly slice them lengthways into half-moons. Roughly chop half the apple slices, and save the rest for decoration.

3

In a medium bowl, whisk the eggs and honey vigorously for 2 to 3 minutes, until pale and fluffy. Add the yogurt and stir with a wooden spoon until well combined.

4

Drizzle in the olive oil and stir until well combined. Sift the flour into the bowl and mix until there are no lumps. Toss in the chopped apple and walnuts, and give everything a good stir.

5

Spoon the batter into the prepared cake tin, and use the back of the spoon to smooth the batter out evenly before arranging the remaining apple slices on the top of the cake. (I like to do this in a circle around the edge of the cake, but there’s no rule.) Dab a few pieces of butter over the top of the cake, then sprinkle with the brown sugar.

6

Bake for 45 minutes, until golden brown on top. The cake should bounce back when you press down gently on the top centre, and a knife or skewer inserted into the middle should come out clean. Eat warm or at room temperature. It will keep in an airtight container for a few days.

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There’s no better morning or afternoon tea treat than a freshly-baked apple cake warm from the oven. Skye McAlpine‘s version from her new cookbook A Table in Venice is sweetened with honey and spiked with crunchy walnuts.

This is what Skye has to say about her version with a Venetian twist:

‘Every Italian Mamma worth her salt has a recipe for apple cake, which she serves for breakfast and tea time alike. Venetian Mamme are no exception. I am particularly fond of this version, made with a yogurt base and sweetened only with fresh fruit, a little honey, and a sprinkling of sugar to caramelise the top. It strikes that elusive balance between sweet treat and nourishing.’

Extract taken from A Table in Venice: Recipes from my Home by Skye McAlpine (Bloomsbury, £26) which was published on 28 March. Photography © Skye McAlpine

Apple, honey, and walnut wake / Torta di mele e noci


ingredients

4 to 5 medium apples
3 large eggs
120g honey
125g plain whole-milk yogurt
50ml olive oil
210g self-rising flour
50g walnut pieces
25g salted butter
35g light brown sugar

Try Skye's other recipes:

Courgette pizzette

Chocolate and amaretti custard

1

Preheat the oven to 180˚C. Line a 23cm cake pan, preferably springform, with parchment paper.

2

Core the apples and roughly slice them lengthways into half-moons. Roughly chop half the apple slices, and save the rest for decoration.

3

In a medium bowl, whisk the eggs and honey vigorously for 2 to 3 minutes, until pale and fluffy. Add the yogurt and stir with a wooden spoon until well combined.

4

Drizzle in the olive oil and stir until well combined. Sift the flour into the bowl and mix until there are no lumps. Toss in the chopped apple and walnuts, and give everything a good stir.

5

Spoon the batter into the prepared cake tin, and use the back of the spoon to smooth the batter out evenly before arranging the remaining apple slices on the top of the cake. (I like to do this in a circle around the edge of the cake, but there’s no rule.) Dab a few pieces of butter over the top of the cake, then sprinkle with the brown sugar.

6

Bake for 45 minutes, until golden brown on top. The cake should bounce back when you press down gently on the top centre, and a knife or skewer inserted into the middle should come out clean. Eat warm or at room temperature. It will keep in an airtight container for a few days.

SHOW MORE
SHOW LESS

There’s no better morning or afternoon tea treat than a freshly-baked apple cake warm from the oven. Skye McAlpine‘s version from her new cookbook A Table in Venice is sweetened with honey and spiked with crunchy walnuts.

This is what Skye has to say about her version with a Venetian twist:

‘Every Italian Mamma worth her salt has a recipe for apple cake, which she serves for breakfast and tea time alike. Venetian Mamme are no exception. I am particularly fond of this version, made with a yogurt base and sweetened only with fresh fruit, a little honey, and a sprinkling of sugar to caramelise the top. It strikes that elusive balance between sweet treat and nourishing.’

Extract taken from A Table in Venice: Recipes from my Home by Skye McAlpine (Bloomsbury, £26) which was published on 28 March. Photography © Skye McAlpine

Apple, honey, and walnut wake / Torta di mele e noci

1

Preheat the oven to 180˚C. Line a 23cm cake pan, preferably springform, with parchment paper.

2

Core the apples and roughly slice them lengthways into half-moons. Roughly chop half the apple slices, and save the rest for decoration.

3

In a medium bowl, whisk the eggs and honey vigorously for 2 to 3 minutes, until pale and fluffy. Add the yogurt and stir with a wooden spoon until well combined.

4

Drizzle in the olive oil and stir until well combined. Sift the flour into the bowl and mix until there are no lumps. Toss in the chopped apple and walnuts, and give everything a good stir.

5

Spoon the batter into the prepared cake tin, and use the back of the spoon to smooth the batter out evenly before arranging the remaining apple slices on the top of the cake. (I like to do this in a circle around the edge of the cake, but there’s no rule.) Dab a few pieces of butter over the top of the cake, then sprinkle with the brown sugar.

6

Bake for 45 minutes, until golden brown on top. The cake should bounce back when you press down gently on the top centre, and a knife or skewer inserted into the middle should come out clean. Eat warm or at room temperature. It will keep in an airtight container for a few days.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

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Your dream holiday destination

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