Apple Walnut Tea Cake

 

For this cake, the technique is to cut the fat into the flour, then gently mix in the wet ingredients. Cutting the fat into the flour creates small pockets of air in the finished tea cake as it bakes, yielding a lighter, more tender crumb. This technique is especially well suited to whole-grain or high-extraction flours, which tend to give more dense results. The goal is to offset dense texture with careful technique. The recipe also incorporates cultured dairy in the form of kefir cream or buttermilk as well as natural leaven to add additional flavor.

What you will need

375 grams walnuts

102 grams leaven

1 large egg, at room temperature

111 grams kefir cultured cream or crème fraîche

129 grams grated apple

171 grams whole grain spelt flour

146 grams sugar

2 1/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

89 grams olive oil

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