zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Brilliantly British apple and walnut cakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Brilliantly British apple and walnut cakes

    Tea is the quintessential British drink to serve with cake. Try Teapigs Darjeeling Earl Grey - its floral, citrus notes balance the cake's sweetness. 

    • Preparation time: 20 minutes
    • Cooking time: cook 20–25 mins
    • Total time: 45 mins plus cooling

    Makes: 12

    Ingredients

    250g essential Waitrose Self-raising Flour
    100g butter, at room temperature, diced
    Pack of 4 Best of British Apples, coarsely grated
    75g walnuts, coarsely chopped
    125g light brown muscovado sugar
    1 large Waitrose British Blacktail Free Range Egg
    ½ tsp Cooks’ Homebaking Vanilla Extract
    100ml essential Waitrose semi-skimmed milk
    100g essential Waitrose soft cheese
    100g icing sugar, sifted
    ½ tsp ground cinnamon
    2 tbsp Cooks’ Homebaking Crystallised Sprinkling Stem Ginger

    Method

    1. Preheat the oven to 190ºC, gas mark 5. Line a 12-hole muffin tin with paper cases. Place the flour in a large bowl then, using your fingertips, rub 50g of the butter into the flour until it’s well blended. Stir in the grated apples, walnuts and brown sugar.

    2. Beat together the egg, vanilla and milk then stir into the apple mixture. Divide between the paper cases and bake for 20–25 minutes until firm and golden. Transfer to a wire rack and leave to cool completely.

    3. Beat together the remaining butter and soft cheese until smooth, then mix in the icing sugar and cinnamon. Spoon over the top of the cooled cakes and sprinkle with crystallised ginger. 

    Your recipe note

    Edit your recipe note

    Cook’s tip

    For a firmer frosting, chill the icing before spreading onto the cakes.

    Comments

    Average user rating

    3 stars

    Glossary