TORTA DI NOCI COM MELE, ZENZERO, CARDAMOMO E WHISKY or WALNUT CAKE WITH APPLE, GINGER, CARDAMOM AND WHISKY TOPPING

Apples, apples, apples! Apple cakes are to me the quintessential autumn cake, it doesn’t matter that I make them all year round, when I think apples and cakes, I think autumn as well. It’s actually a bit depressing when I come to think about it to be so hooked up on a way to regard something. But I suppose that we are made like this, our brain is like a long, winding corridor with a lot of hooks of associations on to which you hang up your thoughts and mental pictures. I can only hope that these hooks grow in number so that I don’t remain too static in my way to regard and perceive the world.
I made this cake with apples from our own apple tree, the variety is called Annurca and is mentioned as early as the Middle Ages so this an apple with traditions. I didn’t know that when I choose it, I just liked the taste but I was delighted when I realized that we could eat and taste the same type of apple that people have been doing for centuries and centuries!

TORTA DI NOCI COM MELE, ZENZERO, CARDAMOMO E WHISKY or WALNUT CAKE WITH APPLE, GINGER, CARDAMOM AND WHISKY TOPPING

Filling:
4-5 small apples that cook well
100 ml / 0.45 cup sugar
1 tbsp water
1 tsp ground cardamom
3-4 slices fresh ginger
3-4 tbsp whisky, I used Irish whisky which is quite mild

Cake:
100 g / 3,5 oz walnuts
50 g / 1.75 oz butter
100 ml / 0.45 cup sugar
2 egg yolks
200 ml / 0.85 cup flour
1/2 tsp baking powder

– Let sugar, water, ginger, cardamom and whisky simmer in a pan for a couple of minutes.
– Peel the apples and dice them.
– Put the diced apples in the pan and continue to simmer until they are soft and the liquid is syrupy. Put it aside.
– Run the walnuts in a blender or mixer until smooth.
– Stir sugar and butter quickly but well before you add the egg yolks and then it is time to add the walnuts, the flour and the baking powder. Mix well.
– Press out the dough/batter in a greased spring form pan (mine is 26 cms / 10.25 in in diameter) and spread out the apples evenly on top. Pour the syrup over it.
– Bake in a pre-heated oven (175° C/ 350°F) for about 20-25 minutes, the best way is to check it with a toothpick.
– Serve it as it is or with custard (maybe ‘perfumed’ with some whisky?) or whipped cream.

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