Ingredients
| 1½ cups sugar | |
| ½ cup brown sugar | |
| 1½ cups neutral-flavoured oil (grapeseed, canola etc.) | |
| 3 eggs | |
| 2 teaspoons vanilla extract | |
| 2 cups white flour | |
| ¾ cup wholewheat flour | |
| ¼ cup buckwheat flour | |
| 1 teaspoon baking soda | |
| 1 teaspoon salt | |
| 1 teaspoon cinnamon | |
| a pinch of ground cloves | |
| 3 cups peeled & diced apples (about 3 large apples) | |
| 1 cup toasted walnuts, chopped | |
| GLAZE | |
| 1 cup brown sugar | |
| 100g butter | |
| ½ cup cream | |
| a pinch of salt |
Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Grease and flour a bundt or tube tin. |
| 3. | Combine the sugars and oil and beat well. |
| 4. | Add the eggs one at a time, beating after each one. Beat in the vanilla. |
| 5. | Combine the dry ingredients and add to sugar/oil/egg mixture. Beat until combined. |
| 6. | Fold in the apples and nuts. Bake for 45-60 minutes or until done. |
| 7. | For the glaze, combine all the ingredients in a medium-sized saucepan. |
| 8. | Heat over a medium heat until the butter is melted. |
| 9. | Increase the heat to high and boil for 3 minutes. |
| 10. | Spread the glaze over the cake while the glaze is still warm. |
| 11. | Let the glaze cool a bit and sprinkle with some flaky sea salt, if desired. |
Illustration Anna Crichton