Spiced apple & walnut traybake

Name: Spiced apple & walnut traybake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 16
Ingredients: 175 g Essential unsalted butter, cubed and chilled, plus extra for greasing; 1 medium Bramley apple; 300 g light brown soft sugar; 300 g self-raising flour; 250 ml whole milk; 1 tsp bicarbonate of soda; 2 medium free range eggs, lightly beaten; nutmeg, for grating; 1 tsp ground cinnamon; 60 g walnuts, roughly chopped

A rich pastry base topped with a brown sugar and apple sponge makes a perfect early-autumn treat. See our collection of vegetarian cake recipes

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Vegetarian

Serves16
CourseCake
Prepare30 mins
Cook1 hr 10 mins
Total time1 hr 40 mins
Pluscooling

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175g Essential unsalted butter, cubed and chilled, plus extra for greasing
1 medium Bramley apple
300g light brown soft sugar
300g self-raising flour
250ml whole milk
1 tsp bicarbonate of soda
2 medium free range eggs, lightly beaten
nutmeg, for grating
1 tsp ground cinnamon
60g walnuts, roughly chopped

Preheat the oven to 180ºC, gas mark 4. Grease a 20cm square cake tin with butter and line with baking parchment. Peel and core the apple to give about 200g. Chop three-quarters into 1cm pieces and thinly slice the rest.
Put the butter, sugar and flour into a food processor and pulse until they resemble fine breadcrumbs. Tip half the mixture into the tin, spread out and press down firmly into an even layer using the back of a spoon.
Put the milk, bicarbonate of soda, eggs, 1/2 tsp nutmeg, cinnamon and a pinch of salt into a large mixing bowl and use a balloon whisk to beat them together until combined. Add the remaining breadcrumb-like mixture, the walnuts and the chopped apple and whisk to incorporate (it will look a bit lumpy). Pour the mixture over the base, then quickly arrange the apple slices over the top of the batter. Sprinkle over a little extra nutmeg.
Bake for 1 hour-1 hour 10 minutes until risen and golden and a skewer inserted into the centre comes out clean. If needed, cover with baking parchment after 45 minutes to stop it overbrowning. Cool in the tin for at least 45 minutes, then remove and serve. Delicious warm or at room temperature with lightly whipped double cream.

Typical values per serving (excluding cream) when made using specific products in recipe