Apple, Cinnamon & Caramelised Walnut Cake

I really like to reflect the seasons in what I bake, not only because I am thinking of the food miles but also because it just generally fits the atmosphere. The wind is knocking on your window, leaves have fallen and children are collecting chestnuts and the last warm sunbeams flash through the clouds. Your oven spreads the tempting of apples and cinnamon and you know: It’s autumn.

What better way to feel cozy with your best friend, a delicious piece of apple cake, a hot pot of steaming tea cuddled in blankets sitting outside in the terrace for one last time watching the leaves fall. Sounds good? Then heat the oven, it is time to bake.

Prep time Cook time Total Time
30 min 20 min 50 min

Allergy advice:
Contains nuts and fruit sugar

This is a recipe I love to make in spring or autumn when there is no summery fruits like fresh berries.


  • 300g spelt flour
  • 3 tbsp agave or maple syrup
  • 150g cold margarine
  • 10 chopped walnuts
  • 2 flax eggs: mix 3 tbsp of ground flax seeds plus 6 tbsp of water
  • 1 tbsp baking powder
  • 1 tbsp vanilla sugar/essence
  • 1 tbsp lemon peel
  • 3 big organic apples
  • 2 tbsp cinnamon
  • 2 tbsp of powdered sugar
  • 2 tbsp brown sugar
  • Optional: soy/oat whipping cream


  1. Sieve flour onto your kitchen surface
  2. Pour in the syrup, cinnamon, lemon peel and flax eggs
  3. Cut the margarine into pieces and add to the mixture and knead in quickly
  4. Form into a ball and place in the fridge for 30min
  5. Meanwhile preheat the oven (220°C) and crunch the walnuts with your hand in a pan with one tbsp of butter and the brown sugar and caramelise them
  6. Peel the apples and cut them into thin slices
  7. Take out the dough ball and press into your baking dish
  8. Make sure to leave a 1cm higher trim and spread over the caramelised walnuts
  9. Arrange the apples in circles and press in the dough (see picture)
  10. Bake for 20mins
  11. Whip the cream and serve warm with a bit of powdered sugar (if you like vanilla ice cream also goes well with that)


For a French twist, I will upload a vegan Tarte Tatin recipe soon.

If you don’t have apples at hand you can use plums or pears instead (if you decide to go for the pear-version add 3 tablespoons of cocoa powder to the batter, add chocolate chips and use less syrup)

This freezes well and is easy to transport.

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Wait, there is more to try for yourself:

Breakfast & Snacks
Lunch & Dinner
Baking & Shaking

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