Apple Cake with Walnut Crunch

Grease the baking tray and line with baking paper, creasing the paper at the open sides to form folds. Preheat the oven to 200°C top/bottom heat (fan oven: 180°C).

Quarter the walnuts. Caramelize the sugar and water in a small non-stick pan or saucepan over a medium heat. Add the nuts and stir until they are coated in sugar. Leave to cool on a piece of baking paper, breaking apart slightly if necessary.

Peel the apples, cut into quarters, remove the core and cut several times lengthwise.

Mix the butter or margarine in a mixing bowl with a mixer (beaters) on the highest setting until smooth. Gradually add the sugar, vanilla sugar, rum flavoring and salt, stirring until the mixture is combined. Mix in each egg for about 1/2 minute at the highest speed. Mix the flour with the baking powder and stir in briefly with the milk. Spread the batter on the baking tray until smooth. Press the apple quarters into the batter cut-side down, sprinkle with walnut brittle and bake for approx. 20 mins.

Bring the fruit spread to the boil briefly, then spread it on the hot cake. Leave the cake to cool on the baking tray on a cake rack.