Apple Cake filled with raisins & walnuts

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I found these gorgeous miniature organic apples in the local Armenian store, & I thought they would be so perfect for making jams, but honestly I'm a little burnt out with making jams, so I decided to make an apple cake but with a Persian twist :) 

The recipe that I choose is adopted from the beautiful book Around My French Table by Dorie Greenspan , but since I wanted to use my miniature apples, I changed a few things.

This is a dense cake with lots of apple, spices, nuts, raisins, and rum. It's a perfect cake to have on a cold afternoon with a cup of coffee or tea. 

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Key Points:

Before you start making the cake batter, wash and core apples, no need to peel, cook in a honey syrup with few cinnamon sticks until they are tender, place aside and let cool. Once they're cooled, and the cake batter is ready, placed the apples on a layer of batter, fill the holes in the center with a mix of raisins, walnuts, & spices.

For a non-alcohol version of the cake substitute the rum with fresh orange juice.  

I invite you to watch the tutorial on my Instagram page on the highlights.

Apple Cake Filled with raisins & walnuts

Yields: 9"                                               Bake time: 50-60 minutes

Ingredients for the cake batter: 

  • 1 1/2 cup (220g) flour 
  • 1 1/2 teaspoon baking powder
  • pinch of salt
  • 10-15 miniatures organic apples, washed, cored 
  • 4 large eggs, at room temperature
  • 1 1/2 cup (300g) sugar
  • 6 tablespoons dark rum
  • 2 teaspoon vanilla extract
  • 16 tablespoons (230g) butter, melted and cooled to room temperature

Ingredients for the syrup:

  • 1 cup honey 
  • 1/2 cup brown sugar 
  • 2 cups water
  • 2 cinnamon sticks 

Ingredients for the filling:

  • 1/2 cup (50g) powdered sugar 
  • 1/2 cup walnuts, chopped 
  • 1/4 cup (30g) raisins 
  • 1 tsp cardamom powder
  • 1 tsp cinnamon powder 

To Decorate:

  • 2 tbsp Pistachio powder 
  • 2 tbsp powdered sugar 

Process: 

1. Mix all the ingredients for the syrup in a large frying pan, place the washed and cored       apples in the syrup and place on medium heat, bring to a boil. Let cook until the apples   are tender, but not fully cooked. Remove from the heat and let cool

2. In a medium size, mix all the ingredients for the filling and place aside until we pour the batter in the pan.

2. Preheat the oven to 350ºF (180ºC) and grease a 9-inch (20-23cm) springform pan and place it on a baking sheet.

4. In a small bowl, whisk together the flour, baking powder, and salt.

5. In a large bowl, beat the eggs until foamy then whisk in the sugar, rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter

6. Stir in the remaining flour mixture, then the rest of the butter.

7. Pour half of the batter in the greased and prepared pan, place the miniature apples in a circular shape onto the batter, fill the apple holes with the raisin & walnuts filling. Pour the other half of the batter over the apples. Smooth the top a little with a spatula and place in the oven.

8. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.

9. Before serving the cake,  dust the top with some powdered sugar and sprinkle some pistachio powder 

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