- 1 Granny Smith or tart baking apple
- ¾ cup granulated sugar
- ⅛ cup brandy or rum
- 1¼ cup all purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp ground ginger
- pinch salt
- 2 eggs
- 1½ tsp vanilla extract
- ½ cup roasted walnut oil
- ½ cup chopped walnuts
Preheat oven to 350°F/176°C. Grease and flour an 8 x 2 inch round cake pan really well.
Peel, core, and grate the apple on a box grater. Sprinkle 2 tablespoons of the sugar over the shredded apple and toss together. Add the brandy and set aside to soak.
Mix flour, baking powder, cinnamon, ginger, and salt together and set aside. Whisk together the eggs, vanilla, walnut oil, and remaining sugar until well combined and light in colour. Gently mix the dry ingredients into the wet ingredients until just barely combined (there should still be a few streaks of flour). Add the apples and walnuts and mix until just combined. Do not over mix.
Pour the batter into the greased cake pan and bake for 45 to 50 minutes or until the middle of the cake springs back to a gentle poke.
Remove from the oven, allow to cool for a couple of minutes, then turn out onto a wire rack to cool. While the cake is still warm, sprinkle with a little more cinnamon and sugar. Allow to cool completely before cutting into the cake.
For more recipes featuring walnut oil, visit La Tourangelle.