With its rich, caramel taste tempered by a hint of bitterness, black treacle makes a luxurious addition to this sumptuous cake
100g black treacle, plus extra to drizzle
150ml rapeseed oil, plus extra for greasing
230g Bramley apples, peeled and cored
150g dark brown sugar
300g plain flour
1 tsp baking powder
100g walnuts, crushed
80g unsalted butter, softened
160g icing sugar
100g soft cheese
2 x 20cm cake tins
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the 2 cake tins with baking paper. In a food processor, blend the apples into a fine puree, then transfer to a mixing bowl. Mix in the dark brown sugar, oil and 50g of the black treacle. Whisk for 1 min until the mixture combines well. Whisk in each egg individually. Stir in the plain flour and baking powder until completely combined, then mix in the walnuts. Divide the mixture between the cake tins and bake for 25-30 mins until an inserted metal skewer comes out clean. Allow to cool in the tins for 20 mins, then remove the cakes from the tins and paper, and place on wire racks until completely cool.
To make the icing, combine the butter with the icing sugar in a food processor and whisk for 2-3 mins until creamy and light in colour. Whisk in the soft cheese and remaining black treacle. Whisk for 2-3 mins until thick.
Place one of the cakes on a serving plate and top it with half of the icing. Place the other cake on top, then ice the top of the cake with the remaining icing. Chill for 20 mins to set, then drizzle with black treacle, and serve.
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Try our coffee and walnut cake recipe below!
This traditional bake makes for a tasty and comforting dessert that has stood the test of time