Nigella Challenge: Apple & Walnut Cake

I'm not usually one for sultanas in cakes (and so will not be offended if you leave them out), however this cake is a delectable flavour combination. It's based on an Italian recipe and comes with a "proviso". The walnut oil is not essential - it can be easily replaced with pure olive oil and actual walnuts. If you do use walnut oil, I'd still add walnuts for texture.

• 100g sultanas
• 75ml rum (or water)
• 150ml walnut oil/pure olive oil
• 200g caster sugar
• 2 eggs
• 350g plain flour/Italian 00 flour
• 1 tsp cinnamon
• 1 1/2 tsp bicarb soda
• 1/2 tsp cream of tartar
• 450g eating apples, peeled/cored/cubed
• zest 1 lemon
• 100g walnuts, chopped

Place sultanas and rum (or water) into a small pan and bring to boil. They should become nice and plump. Remove from heat and set aside.

Preheat oven to 180C. Grease and line the base of a 20cm springform round tin.

Beat oil and sugar, adding eggs one at a time, until pale in colour. This can be done with a whisk or using an electric mixer. Add dry ingredients (sift flour if using plain, or not if using Italian 00). Stir in apples, lemon and walnuts. 

Smooth the thick batter into prepared tin and bake 1 hour, testing to ensure its cooked through. Stand for 10 minutes before removing from tin.

You can serve it warm (which I recommend), but it will be a little crumbly to cut. Wash down the crumbs with some fresh darjeeling or orange pekoe tea.