Apple Cake

30g unsalted butter + 30g caster sugar
6 pink lady apples (450g net weight of apple)

90g unsalted butter
100g caster sugar
2 medium eggs
150g plain flour
1½ tsp baking powder
80g whipping cream

1 tsp ground cinnamon
20g demerara sugar


1: Line 1 x 20cm tin with parchment paper & place aside.

2: Peel and quarter the apples, cut each quarter into 4 chunks.

3: Cook the apples in the 30g of butter and 30g of sugar over high heat.

4: When coloured and softened place on parchment paper to cool.

5: Place the butter sugar together in a bowl.

6: Whisk together with a hand held electric whisk until light, scrape down.

7: Gradually add the eggs one at a time and beat until well blended.

8: Sift the dry ingredients onto a sheet of parchment paper.

9: Add half of the dry ingredients to the bowl fold in with a maris.

10: Add half of the cream to the bowl and fold in.

11: Add the remaining dry ingredients, fold in.

12: Add the remaining cream fold in then place half the batter in the tin.

13: Mix half of the apples through the batter and place into the tin.

14: Spread the batter level then place the remaining apples on the top.

15: Sprinkle the cake with the cinnamon and then the demerara sugar.

16: Bake at 165°c for 45-50 minutes until a skewer come out clean.

17: Leave to cool in the tin for 20 minutes then lift out with the paper.

18: Store in an airtight container.

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