Apple and Walnut “Radiator Cake”

Apple and Walnut "Radiator Cake"


Serves : 6

  • 25g (1 oz) butter,
  • 3 Cox’s or Golden Delicious apples,
  • 300g (10oz) plain flour,
  • 175g (6 oz) wholemeal flour,
  • 225g (8 oz) light brown muscovado sugar,
  • 1 tsp cinnamon,
  • 1 orange,
  • 2 tsp baking powder,
  • ½ tsp baking soda,
  • 1 tsp salt,
  • 175ml (6fl oz) sunflower oil,
  • 3 eggs,
  • 150ml (¼ pint) milk,
  • 75g (3 oz) chopped walnuts,
  • For the caramel glaze;
  • 100g (4 oz) light brown muscovado sugar,
  • juice of one fresh orange,
  • 50g (2 oz) butter,
  • icing sugar to dust.

Directions to make the Apple and Walnut “Radiator Cake”

  • Preheat the oven to 170°C / 325°F / Gas Mark 3. Melt 25g (1 oz) of butter in a saucepan and lightly butter the mould with this dust with flour.
  • Take a sharp knife and peel, core and finely chop the apples. Sift the plain flour and wholemeal flour into a large mixing bowl.
  • Add to this 225g (8oz) light brown muscovado sugar, cinnamon, finely grated zest of an orange (the very outer part of the skin that contains the orange oils), baking powder, baking soda and salt.
  • Pour in the sunflower oil and mix with your fingers until crumby. Beat the eggs and milk with a whisk (or fork) and stir into the mixture.
  • Add the chopped apples and chopped walnuts. Spoon the cake mixture into the mould and put this onto a baking tray and cook on the top shelf for 75-80 minutes. Pierce with a skewer and if it comes out clean, the cake is done.
  • While the cake is cooling in the mould (for 10 mins) prepare a delicious orange caramel glaze by putting 100g (4 oz) light brown muscovado sugar, juice of a fresh orange and 50g (2 oz) butter into a small saucepan.
  • Bring this to the boil and simmer gently for a minute.
  • Turn the cake out onto a plate and spoon over the cake slowly, allowing it to seep into the sponge. Dust with icing sugar just before serving.
  • Andrea’s tip: This cake has been baked using one of those smart, new, flexible, non-stick silicone cake moulds. However, any mould or a 20cm / 8″ tin will do. This cake can be cooked in advance and frozen.
  • Photo credit; Stephen Morris