Preparation: 30 minutes
Baking: 50-60 minutes
100g brown sugar
100g caster sugar
225g unsalted butter, at room temperature
300g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
150g walnuts (2 tablespoons for garnish)
5 tablespoons water
100ml whipping cream
+ 2 tablespoons walnuts, for garnish
- Preheat the oven to 180°C and butter a round cake tin.
- Place the walnuts onto a baking tray and bake for approximately 10 minutes or until golden. Watch them closely as they tend to burn easily. Set aside to cool, then chop roughly.
- Lower the temperature in the oven down to 160°
- Place the raising into a saucepan, pour over the rum and bring into a simmering point. Set aside to cool down, then drain.
- Sieve the flour, baking powder, baking soda and cinnamon into a bowl.
- Peel the apples and grate them.
- Place both sugars and butter into a bowl and whisk until light and fluffy. Gradually, start adding the eggs, milk and flour mixture and always whisk well after each addition. Fold the grated apples, raisins and chopped walnuts into the batter.
- Transfer the batter into the prepared tin and smoothen the surface with a spatula.
- Bake for 50-60 minutes or until a skewer inserted into the cake comes out clean.
- Allow to cool for 5 minutes in the tin, then transfer onto a wire rack to cool completely.
- For the icing, place the sugar and water in a saucepan and cook over a medium heat until the sugar is melted. Stir frequently.
- Continue to cook, without stirring, brushing down the sides of the pan regularly with a wet brush to prevent crystallization. Continue cooking until the mixture turns a caramel color.
- Add the cream and stir until well combined. Cool for a couple of minutes to thicken up a little bit.
- Pour the icing over the cooled cake and sprinkle with extra walnuts.