Apple and walnut pie
Spread the filling on the prepared dough, place the apples on top. Sprinkle with nuts, sugar and pour over the remaining syrup (you can also just brush the apples with it). Bake the cake for 40-45 minutes until golden brown. Remove from the oven, let cool and then remove from the mold.
- 150 g plain wheat flour
- salt
- 125g butter
- 60 ml buttermilk
- 125g butter
- light muscovado cane sugar
- 2 eggs
- 1 egg yolk
- 2 tbsp cream liqueur
- salt
- 1 cup hazelnut flour
- maple syrup
- 3 pcs apple
- 1 handful of hazelnuts
- 2 tbsp cane sugar
- Put the flour and salt in a bowl, add the butter and rub it in with your fingers (you can make the job easier with a food processor with knives). Add the buttermilk and work it into a dough, adding a little more buttermilk if necessary. If you have time or are making the dough in advance, wrap it in foil and put it in the fridge to chill.
- Grease a 25 cm springform cake tin. Roll out the dough and line the tin, trimming any excess edges (but the dough should be just right). Prick the dough with a fork and refrigerate until ready to make the filling (the dough will keep in the fridge for up to 2 days).
- Preheat the oven to 170°C.
- Beat the butter and sugar until light and fluffy, then gradually add the egg yolk, liqueur and salt one at a time. Finally, stir in the walnut or almond flour.
- Pour the maple syrup into a high-sided pan and heat until the syrup thickens. Set aside and add the apple slices. Let stand for a few minutes, but not too long so that the apples don't soften.
- Spread the filling on the prepared dough and place the apples on top. Sprinkle the nuts with sugar and pour over the remaining syrup (you can also just brush the apples with it). Bake the cake for 40–45 minutes until golden brown. Remove from the oven, let it cool, and then remove from the mold. Sprinkle with powdered sugar and serve. SOMETHING EXTRA If you can't find hazelnut flour, simply blend the nuts in a food processor. You can also use walnut flour - the same one you would use to bake Christmas vanilla rolls. Nuts simply go well with this cake. You can't go wrong with almond flour either, but the flavor of the filling won't be as pronounced. And if you have more pears than apples at home, feel free to use them. It tastes great! We recommend adding whipped cream to the cake; it will be great hot with vanilla ice cream.
SOMETHING EXTRA If you can't find hazelnut flour, simply blend the nuts in a food processor. You can also use walnut flour – the same one you would use to bake Christmas vanilla rolls. Nuts simply go well with this cake. You can't go wrong with almond flour either, but the flavor of the filling won't be as pronounced. And if you have more pears than apples at home, feel free to use them. It tastes great! We recommend adding whipped cream to the cake; it will be great hot with vanilla ice cream.
