Apple and walnut cake

STEP BY STEP

Let's make something delicious.

1. 01

   Mix the flour, sugar and salt. Divide the cold butter into two portions of three quarters and one quarter, then cut both portions into small pieces. Work the flour mixture into three quarters of the butter by hand. Separate the egg. Whisk the egg white and work it into the dough. Mix the egg yolk with approx. 30 ml cold water and work this in too. Knead only until all the ingredients come together to form a dough.

2. 02

   Roll out the dough on a lightly floured work surface, working in the remaining butter pieces as you go. Line the base and sides of a springform tin with the pastry. Prick the pastry base several times with a fork. Refrigerate until needed.

3. 03

   Preheat the oven to 180 °C fan (200 °C conventional).

4. 04

   Beat the butter and sugar with an electric hand mixer until light and fluffy. Add the egg and molasses and mix well. Halve the vanilla pod lengthways, scrape out the seeds and fold them in. Finely grind the walnuts in a food processor and fold them in too. Spread the walnut cream over the pastry base.

5. 05

   Peel the apples, remove the stalks and cores, and cut the flesh into thin wedges. Wash and halve the lemon, then squeeze out the juice. Drizzle the juice over the apples and sprinkle with the cinnamon. Arrange the apple wedges over the walnut cream. Bake the cake on the middle shelf for 45 minutes.

6. 06

   Remove the apple cake from the oven and leave to cool briefly.

7. 07

   For the walnut topping, melt the butter in a non-stick frying pan. Add the sugar and cream. Once the mixture begins to thicken, stir in the cinnamon and walnuts and simmer for a further 2-3 minutes. Spread the walnut mixture over the apple cake and return it to the oven for another 15 minutes.

8. 08

   Switch off the oven and leave the cake inside for another 10 minutes.

9. 09

   Remove the cake from the springform tin.