TOASTED WALNUT AND LEMON CAKE WITH APPLES AND NOUGAT SAUCE
Serves 6 Cooking time 1 hour 30 minutes FOR THE CAKE: 4 large eggs 400g (2 cups) sugar 625ml (2,5 cups) cake flour, sieved 250ml (1 cup) milk 180ml (¾ cup) sunflower oil 15ml (1 tbsp) vanilla extract 10ml (2 tsp) baking powder, sieved 200g (2 cups) walnuts, toasted 5ml (1 tsp) lemon juice zest of 1 lemon FOR THE NOUGAT SAUCE: 100g (1 cup) nougat, roughly chopped 125ml (½ cup) cream TO SERVE: Crème fraîche 3 green apples, cored and thinly sliced Preheat the oven to 180°C. Lightly grease two medium-sized loaf tins. For the cake, whisk together the eggs and sugar until light and fluffy. Mix in the flour, milk, oil, vanilla and baking powder until a smooth batter is formed. Gently fold in the walnuts, lemon juice and zest. Divide the mixture between the tins and bake until golden, about 40-50 minutes. Allow to cool and slice thickly. For the sauce, gently heat the nougat and cream in a saucepan over a low heat until the nougat has melted. Stir to combine and remove from the heat (if the sauce thickens when standing, reheat it until it melts again). To serve, heat a griddle pan to hot and lightly toast the cake slices on both sides. Serve immediately, topped with the crème fraîche, apples and a drizzle of nougat sauce.