a 9"/23cm springform cake tin, lightly greased and the base lined with silicone paper (parchment) Preheat oven to 375f/190c/Gas 5. 1 Put the butter in a small saucepan and melt on a gentle heat. Then, as with all muffin mixtures, sift the dry ingredients twice. 2 Put the flour, baking powder, salt, cinnamon, cloves and grated nutmeg in a sieve, and sieve into a bowl. In a large mixing bowl whisk the eggs, sugar and milk, pour the melted butter into the egg mix and give it a good whisk. 3 Sift the flour mixture again straight in on top of the mixture and fold it in using as few folds as possible. 4 Ignore the lumpy mixture youre now faced with, and dont overmix. Fold in the apple and spoon the whole lot into the tin, levelling off the surface. 5 For the Topping: Add the flour, sugar and cinnamon to the same bowl, and rub in the butter with your fingertips until crumbly. Sprinkle in the nuts and cold water, and press the mix loosely together. It will still be quite lumpy. 6 Spoon the topping on the cake surface and bake on the centre shelf of the oven for 1 1/4 hours, until springy in the centre. Cool the cake in the tin for 30 minutes before removing the sides. 7 Slide a palette knife under the base and cool the cake on a wire rack. Serve as fresh as possible on its own or warm as a dessert with whipped cream, creme fraiche or vanilla ice cream. Per serving: 96 Calories (kcal); 10g Total Fat; (93% calories from fat); 1g Protein; 1g Carbohydrate; 28mg Cholesterol; 194mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 181 (52%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 53.2mg||16 %|
|Sodium 238.3mg||8 %|
|Potassium 90mg||2 %|
|Total Carbohydrate 39.1g||11 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 38.1g|
|Protein 4.4g||6 %|
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Calories per serving: 351
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