Blueberry, apple and walnut cake

Blueberry, apple and walnut cake

Tara Fisher

This is a great centrepiece for the kitchen table, and if your kitchen is anything like mine, the cake won’t even have cooled down before it’s all gone. Walnuts or macadamia nuts are also good in this, as are pears. Serve it with whipped double cream and some blueberry jam on the side.


Quantity Ingredient
100g caster sugar
50g walnut halves
100g soft butter, plus extra for greasing
340g plain flour, plus extra for dusting
2-3 golden delicious apples
250g caster sugar
2 eggs
1 tablespoon baking powder
1/2 teaspoon salt
175ml double cream
100g blueberries


  1. Preheat the oven to 170°C. Put 100ml water and the sugar in a pan and bring to the boil. Simmer until the sugar has melted and the syrup has thickened a little. Add the walnuts and cook for 2–3 minutes. Drain the walnuts, discarding the syrup, place them on a sheet of baking parchment and allow to cool until just dry, then chop into 1cm pieces.
  2. Grease and dust a 1kg loaf tin with flour, tapping out any excess. Slice the apples into thin circles and place in the tin, the edges just touching, to cover the bottom, sides and ends of the tin.
  3. Put the butter and sugar in a bowl and whisk until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Sift the flour, baking powder and salt together, then add, a little at a time, to the butter and egg mixture. Fold in alternately with the double cream until everything is just combined. Fold in the blueberries and walnuts.
  4. Carefully pour the mixture into the prepared tin, taking care to keep the apples in place on the sides. Bake in the oven for 1 hour 20 minutes, until just cooked. Check if the cake is cooked by inserting a clean skewer or knife into the centre – if it comes out clean, the cake is ready. If not, bake for a further 10 minutes and check once more. Allow to cool in the tin for 10 minutes before turning out to cool completely.
James Martin
Saturday Kitchen
slow cooking
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