A light Dutch apple cake — an airy sponge folded through with cinnamon-spiced apple, topped with more apple slices and a dusting of powdered sugar.
- 4 Eggs
- 200g Sugar
- 200g Self-Raising Flour
- 200g Melted Butter
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 3 Apples
- Pinch Salt
- Sprinkling Ground Sugar
Video
Preparation
- Preheat the oven to 180°C (350°F). Grease a cake pan and line it with baking paper.
- In a large bowl, beat the eggs and sugar until tripled in volume and fluffy.
- Sift in the self-raising flour and fold it through, keeping in as much air as possible, then add the melted, slightly cooled butter and mix until combined.
- Fold in the cinnamon, a pinch of salt and the vanilla extract.
- Gently fold in the diced apple until evenly distributed — you can roll the pieces in a little extra cinnamon first.
- Pour the batter into the prepared pan and smooth the top.
- Arrange apple slices over the top, pressing lightly, and sprinkle with almond shavings if you like.
- Bake for about 45–50 minutes, until a skewer inserted into the centre comes out clean.
- Let the cake cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
- Dust the cooled cake with powdered sugar.
