Instructions

For the apple cake

1. Preheat the oven to 170°C/325°F (without fan).
2. Grease a 25 cm (10 inch) cake tin and line the bottom with baking paper.
3. Whisk together the oil, eggs, and milk.
4. Add the sugar and whisk until the sugar has dissolved.
5. Add the plain flour, wholemeal flour, baking powder, baking soda, salt, and ground cinnamon.
6. Mix until the batter is well incorporated.
7. Peel, core and chop the apples into small pieces (about 1 cm).
8. Fold the chopped apples and walnuts through the batter.
9. Pour the batter into the cake tin.
10. Bake for about 55 minutes, or until a skewer inserted in the middle comes out clean.
11. Let the cake rest in the cake tin for 5-10 minutes before removing.

For the caramel glaze

1. Melt the butter in a small saucepan.
2. Whisk in the sugar and water.
3. Let the mixture bubble away gently until it has thickened slightly.

To assemble

1. Carefully remove the cake to a wire rack.
2. Place a sheet of baking paper or kitchen paper under the wire rack to catch the excess glaze.
3. Brush the glaze all over the warm cake generously.
4. If you wish, you can decorate the cake with walnut halves while the glaze is still warm and sticky.
5. Allow the cake to cool before serving.