Simple apple walnut cake | The world of food and cooking

simple-apple-walnut-cake-4-copy-1197789This cake is a real treasure – it can be whipped up in just a few minutes, with the use of only a bowl, fork and a knife, and I believe anyone can make it. I can’t remember how many times I’ve baked it since the beginning of the year. Oh, did I mention it is absolutely fat free? Well, it still has sugar and walnuts in it, but my post-holidays and post-pregnancy desire to lose some extra pounds is not that extreme to avoid those as well. And when you crave for something sweet with a newborn baby in hands you need recipes just like this – no guild, no fuzz, an absolutely quick and homey treat.

The recipe has been in the Sergey’s family cookbook from many years, and to my delight his mother made it often for us, but that was until I realised how simple it is to make it. It’s basically a lazy sponge cake batter, and it is surely a recipe to know by heart – it’s not difficult to remember it at all, since there are only few ingredients involved.

simple-apple-walnut-cake-1-copy-6431406Serves: 8
Preparation time: 10 minutes
Baking time: 20 minutes


1 cup chopped walnuts
2 medium sized apples*
3 eggs
1 cup granulated sugar
1 cup self rising flour

*I have tried few different types of apples in this cake, like Golden Delicious, Gala and Granny Smith. They all worked quite well, but I prefer the more tart varieties. 


Grease the pan with some butter. I use a 17 x 25 cm (6,5 x 10 inches), but it can be slightly smaller or bigger than that. Spread the roughly chopped walnuts on the bottom.

Prepare the batter by beating the eggs with the sugar until fluffy. Add the flour and give the mixture a nice stir, until the flour is absorbed and the mixture is smooth.

simple-apple-walnut-cake-3-copy-6307975Peel the apples and slice them into 1 cm (1/3 inch) thick pieces. Arrange them over the walnuts (see the photo) and cover immediately with the batter, so the apples don’t get brown.

Bake in preheated to 200C/390F oven, the rack set on medium level. The cake is ready when nicely browned, (or make the wooden stick test, if not sure).  Leave it to cool in the tin for 10-15 minutes.  Can be sliced when warm, but not steaming hot.

Serve warm with a ball of vanilla ice cream or cold, just as it is. 

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