Apple wine and walnut cake recipe, tradition and simplicity. Over time, I have surely realized that I like classic cakes, pies, and fruit- and cream-filled cakes. The combination with nuts and the softness of apples; picking fruit directly from the field or tree encourages me even more to look for old recipes that enhance these harvests.
Certainly, the work behind it is more than simply buying bagged fruit, but the result between flavors and aromas makes it all worthwhile; shelling walnuts is a long and tedious task, but it’s worth collecting under the tree and seeing the result of your work. Picking apples, even if they are smaller, and tasting the authentic flavor is priceless.
I won’t go on any longer; in this recipe, there is all the fragrance of simple things, autumn, and the warmth of a fragrant cake for breakfast or a simple snack.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.1 lbs shortcrust pastry
- 2 quince apples (if large, otherwise 3. Mine were huge. Yellow or Renette apples are also fine)
- 1 cup walnuts (Shelled)
- 1 cup raisins
- 1 glass red wine (rose is also fine, I ran out of red)
- 1 cup sugar
Tools
- Pie Molds
- Pots
Steps
Prepare the shortcrust pastry according to instructions, then let it rest; in the meantime, peel the apples and cut them into pieces, transfer them to a steel pot, preferably with a heavy bottom, add the sugar and wine, and cook until they caramelize, but not too much.
Add the walnuts, broken up a bit, and the raisins to the apples, mix, and let cool.
While the apples cool, roll out the shortcrust pastry and line the mold, save the shortcrust for decoration, arrange the filling, and decorate.
I decorated with flowers and leaves… Choose your favorite decoration. Let it rest in the fridge for about ten minutes, and in the meantime, preheat the oven to 356 degrees Fahrenheit.
Bake until lightly golden. Let cool, and your cake is ready to enjoy!
Incredibly good accompanied by a fresh scoop of vanilla ice cream or simple Chantilly cream.
It keeps for a few days outside the fridge, if you can resist😜 As mentioned above, pair it with a cream, whether fresh or in ice cream form. The wine used can be either red or rosé, even white; the essential thing is that it is not sweet, to leave that aromatic acidic note of the reduced cooking wine, which goes well with the sweetness of the apples and raisins, the bitterness of the caramel, the crunchiness of the walnuts, and the delicacy of the shortcrust pastry.
