Once again the no nonsense cooking style of Nigella Lawson does not let me down. This moist, airy cake requires no creaming of butter and sugar. It does possess eggs, baking soda, and baking powder. In the end the batter is quite heavy. Without the three of these leavening agents working together the result would probably be better served stopping a door.
For our St. Lucia day celebrations some liberties were taken with this recipe. It is adapted from How To Be a Domestic Goddess. The walnut oil, apples, and cardamom are beautiful winter flavors that marry well. The apples I had already par cooked for a pie recipe that never came to fruition. Having no springform pan I baked the cake in a Nordic Ware bundt. It turned out beautifully. The pan was greased with butter beforehand.
Pre-heat the oven to 350˚F. Bake the cake for 1 hour. Rotate half way through. Check for doneness after 45 minutes.
- Rum, 6 T
- Walnut oil, 1/2 c plus 2T
- Sugar, 3/4 cup
- Eggs, 2
- Flour 2 1/4 c
- Baking powder 3t
- Cardamom (ground), 1t
- Baking Soda, 1 1/2t
- Cream of Tartar, 1/2t
- Salt, 1/2t
- Apples (tart for cooking), peeled, cored, cubed
- Lemon Zest from 1 lemon
Combine the dry ingredients. Whisk together the oil and sugar. Add the eggs, continue whisking until emulsified. Fold in the dry ingredients. Next the apples. Finishing with the rum. The batter resulting batter will be quite dense. It will spring in the oven filling out most of the pan. The cake is done when a knife/toothpick comes out clean. Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a wire rack to finish cooling.
The cake is lovely just warm from the oven. We have been enjoying slices with morning coffee and afternoon tea.