Apple Walnut Raisin Cake Recipe
Table of Contents
Ingredients:
Eggs: 3 large
Sugar: 1 cup (200 g)
Sunflower Oil: 1/3 cup (80 ml / 2.7 fl oz)
Flour: 2 cups (270 g)
Baking Powder: 2 teaspoons
Cinnamon Powder: 1/2 teaspoon
Walnuts: 1/2 cup (60 g), chopped
Raisins: 1/2 cup (60 g)
Apples: 2 medium, peeled and diced
Lemon Juice: Juice of 1/2 lemon
Directions:
Preheat your oven to 170 °C (340 °F). Line a 27 x 18 cm baking pan with baking paper.
In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
Add the sunflower oil and mix well.
In a separate bowl, combine the flour, baking powder, and cinnamon powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
Fold in the walnuts, raisins, diced apples, and lemon juice until evenly distributed in the batter.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Serving Suggestions:
Serve warm or at room temperature, dusted with powdered sugar.
Pair with whipped cream or vanilla ice cream for an indulgent dessert.
Enjoy with a cup of tea or coffee for a delightful afternoon snack.
See also The Easiest Apple Pie That Melts in Your Mouth
Cooking Tips:
For added moisture, consider using slightly under-ripe apples.
Experiment with different nuts, like pecans or almonds, if desired.
To enhance the flavors, consider adding a pinch of nutmeg or vanilla extract.
Nutritional Benefits:
Apples are a great source of dietary fiber and vitamin C.
Walnuts provide healthy fats and antioxidants, beneficial for heart health.
Raisins are rich in iron and potassium, contributing to overall health.
Dietary Information:
Vegetarian: Yes
Nut-Free Option: Substitute walnuts with sunflower seeds.
Gluten-Free Option: Use a gluten-free flour blend.
Nutritional Facts (per serving, based on 10 servings):
Calories: 190
Protein: 3g
Fat: 8g
Carbohydrates: 29g
Fiber: 2g
Sugar: 10g
Storage:
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For longer storage, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.