The Marito is a big apple dessert fan, and I used to make this cake for him regularly when we first got married. But somehow I forgot about it, and recently finding myself with excess apples, made it and remembered how good it was. It’s almost custard like in the centre. I have used Granny Smith and Golden Delicious for this, but you could also use a mixture of varieties depending what you have in the fridge. Strega is an Italian liquor (and a favourite of Mamma Rosa) the addition of which is optional.
5 medium apples
Juice of 1 large lemon
Grated rind of 1 large lemon
150g plain flour
150g caster sugar
1 tsp baking powder
Pinch of salt.
20ml Strega liquor
100g unsalted butter, melted and cooled
Icing sugar for dusting
1. Preheat the oven to 180 degrees fan forced. Grease a 20cm cake tine and line the base with baking paper.
2. Core and peel the apples, halve and slice thinly. Place in a bowl and cover with the lemon juice.
3. In a separate bowl, whisk the eggs and sugar with an electric mixer until thick and fluffy. Add the lemon rind and Strega and combine.
4. Gently fold in the flour, baking powder and sale. Carefully drizzle in the melted butter and gently combine, then finally add the apples and gently fold in.
5. Place the mixture in the prepared tin and level it out. Bake four about 40 minutes or until a skewer inserted in the middle comes out clean. If the cake is browning too much on the top and not cooked in centre, cover with foil. Remove from oven, rest in tin for 10 minutes, then turn out onto a wire rack. Dust with icing sugar and serve.
I was flipping through the folder of recipes I have collected from newspapers and magazines and came across this one, which I had not made for years. On a cool Winter’s day, I thought it looked like the ideal dessert. Hailing from a 2005 issue of Delicious, this was before the days of the I Quit Sugar movement – Sarah Wilson would have a heart attack. I did reduce the sugar quantity from the original, but just a little. Serves 6-8.
5 large golden delicious or Granny Smith apples (or 6-7 small), peeled, cored, sliced 1cm thick
250g plain flour
2 teaspoons baking powder
200g caster sugar
150g unsalted butter, melted
200g light brown sugar
125ml golden syrup
Icing sugar for dusting
Cream or vanilla ice cream, to serve
1. Preheat the oven to 180°C fan forced. Place apples in the dish to form an even layer.
2. In a bowl of your electric mixer place flour, baking powder, caster sugar, milk, butter and egg, then beat until pale. Spread mixture over the apples.
3. Place brown sugar, golden syrup and 200ml water in a saucepan. Stir over medium heat until sugar dissolves, then bring to the boil without stirring. Remove from heat and pour over the pudding batter, then bake for 35 minutes or until the top is golden and the batter is set.
4. Dust with icing sugar and serve with cream or ice cream
This goes very well with the morning coffee! If you’d rather have something to dunk, try my morning coffee biscuits instead.
3 cups plain flour
2 cups caster sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup vegetable oil
1 teaspoon vanilla extract
2 Red Delicious or Golden Delicious apples, peeled and cut into 1cm cubes
150g pecans, roughly chopped
1. Grease a square cake pan, and line the base with baking paper. Pre-heat oven to 180 degrees celsius
2. In a bowl, combine the flour, sugar, baking soda and salt
3. In a separate bowl combine the eggs, oil, and vanilla. Pour into flour mixure and combine
4. Add apple and pecan an stir through
5. Pour into tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean
2 large or 3 medium sweet red apples
Juice of 1 lemon
150g soft unsalted butter
150g caster sugar, plus 25g extra
5ml vanilla extract
Finely grated rind of 1 orange
200g plain flour
5g baking powder
pinch of fine salt
30ml Grand Marnier
Icing sugar, for dusting
1.Peel and core apples. Cut into quarters then cut each quarter into 4 pieces. Toss apple slices in lemon juice to prevent browning.
2. Preheat oven to 180°C. Lightly grease a 22cm round cake pan; line the base and sides of pan with baking paper the side of pan.
3. Using an electric mixer, beat butter, sugar, vanilla extract and orange rind until light and creamy. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, sift flour, baking powder and salt. Add half the flour mixture to butter mixture and stir well. Add milk, liqueur and remaining flour mixture, and mix until batter is smooth. Spoon batter into prepared cake tin. Combine extra sugar and toss with apple slices. Overlap apple slices in a concentric circle over top of batter.
5. Bake for 50-60 mins, or until cooked when tested with skewer. Stand in tin 10 minutes before turning out on to a wire rack to cool.