5-minute apple, walnut and raisin cake

Name: 5-minute apple, walnut and raisin cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: Type 00 flour 1 ½ cup; Potato starch 3.8 tbsp; Buckwheat flour 5 ½ tbsp; Whole milk 0.6 cup; Sugar 0.7 cup; Baking powder 2 ½ tsp; Butter 9 tbsp; Eggs 3; Raisins 0.3 cup; Walnut kernels ½ cup; Golden delicious apples 0.8 lb; Vanilla bean 1

Difficulty: Easy
Prep time: 15 min
Cook time: 50 min
Serving: 8

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PRESENTATION

5-Minute Apple, Walnut and Raisin Cake is a soft, fruit-packed apple walnut cake that comes together in a single bowl with nothing more than a hand whisk. Diced apples keep the crumb moist and tender, raisins add sweetness, and walnuts bring a clean crunch — three mix-ins that each pull their own weight in the batter. The result is a genuinely quick cake that skips the electric mixer without cutting any corners on texture or flavor.

The flour blend separates this from a standard apple cake: all-purpose, potato starch, and buckwheat flour work together to give the crumb an earthy, rustic depth that plain wheat flour alone can't deliver. The buckwheat is subtle but distinct, and it's the detail that makes the cake worth returning to. It holds up well at breakfast or as an afternoon snack, and because the batter needs so few steps, it's a reliable option whenever you want something homemade without a long setup.

How to prepare 5-minute apple, walnut and raisin cake

To prepare the 5-minute apple, walnut and raisin cake, first put the raisins in a small bowl, cover them with water 1 and let them soak while you take care of the rest of the preparation. Melt the butter in the microwave or in a small saucepan and let it cool slightly. Peel the apples 2, remove the core and slice them 3.

Then cut them into cubes 4 and set aside. In a large bowl crack the eggs, add the sugar, the vanilla seeds 5 and whisk by hand 6 until you obtain a homogeneous mixture.

Pour the warm butter into the bowl 7 and mix again 8. At this point sift the potato starch directly into the bowl 9.

Add the buckwheat flour 10 and whisk to incorporate the dry ingredients 11. Then sift part of the 00 flour together with the baking powder directly into the bowl 12.

Mix to combine the batter 13, then pour in part of the milk 14. Continue by adding the remaining flour and milk, alternating and mixing with the whisk each time 15.

You should obtain a smooth, lump-free batter 16. Add the diced apples 17, then drain the raisins well from their soaking water and add them to the batter 18.

Roughly break the walnuts with your hands, keeping a small amount aside for decoration and add the rest to the bowl 19. Gently fold with a spatula 20 to distribute the fruit evenly through the batter 21.

Butter and flour an 8-inch (20 cm) diameter pan, then pour the batter into it 22 and spread evenly. Finish the surface with the reserved walnuts 23. Bake in a preheated conventional oven at 338F for about 50 minutes. If the surface browns too much during baking, you can cover it with a sheet of aluminum foil or place a baking tray on the top rack. Before removing from the oven check doneness with a skewer, then let the cake cool. Your 5-minute apple, walnut and raisin cake is ready to be served 24!

Storage

The 5-minute apple, walnut and raisin cake can be stored under a glass dome for 2 days.

You can also freeze it, preferably already sliced, so you can thaw only the portions you need. Let the slices thaw in the refrigerator before serving.

Tip

If you prefer, you can cut the apples into thin slices instead of cubes: you will obtain a cake with a more homogeneous texture, in which the fruit will be less noticeable in pieces. For a milder flavor, you can replace the buckwheat flour with the same amount of 00 flour.

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