“A divine Italian apple cake from La Baracca Trattoria at T'Gallant winery, Main Ridge, Australia. With *loads* of fruit and a sticky honey sauce to boot, it's a flavoursome, dense cake, but not excessively fatty. I've made it without the figs and it's still a winner. ;-) I've used brown sugar instead of muscovado sugar, which was fine as well. It's a long baking time, but worth the wait! Originally published in Gourmet Traveller (Australia) and modified slightly below.”
READY IN:
2hrs
SERVES:
10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine apples, lemon juice and rind in a bowl, toss to coat and set aside.
  2. Grease a 24 cm springform cake pan with 1 tbsp of butter and dust with ground walnuts.
  3. Whisk eggs, 1/2 cup muscovado sugar, caster sugar & vanilla essence until pale and creamy. Melt remaining butter and add to egg mixture with milk, flour and baking powder, then stir to combine.
  4. Pour 1/3 of the mixture into prepared cake pan, arrange 1/3 of apples on top, scatter with half the figs and pine nuts. Repeat, finishing with apples.
  5. Combine cinnamon and remaining muscovado and icing sugars, scatter over cake.
  6. Bake at 180 degrees C for 1 hour 20 minutes, cool in pan for 20 minutes.
  7. Towards the end of the cake's baking time, prepare the lemon syrup by heating the honey in a pan over medium heat and simmering for 5 minutes. Remove from heat and stir through lemon juice.
  8. Turn cake onto a platter, drizzle with warmed syrup.
  9. Serve with fresh cream if desired.

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