TOASTED WAL­NUT AND LEMON CAKE WITH AP­PLES AND NOUGAT SAUCE

Friday - - Ramadan Recipe Special -

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.

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