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Simple apple cake |

Easy Italian apple cake

This easy apple cake recipe is ideal as a hot dessert with cream or as a tea time cake served cold. It’s a really simple recipe and while the apples are sweet and delicious in the shops right now, you are going to want to try this one. Use nice large golden delicious apples they work perfectly but any good apple will be fine. The beauty of this cake is that it is really simple to make and never fails to please.

What you need

2 1/2 cups all purpose flour
2/3 cup sugar
3 eggs
2/3 cup melted butter (use unsalted here)
Zest of 1 medium lemon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/3 cup milk
3 sliced and cored apples about 5mm thick

The process

Heat your oven to 180 Celsius

Add all of the ingredients except the apples to a large bowl and beat very well with an electric beater until you have a smooth well mixed cake mixture. Use a food processor if you have one.

Lightly butter a 23cm spring form cake pan and then flour it by placing about 2 tablespoons of flour into the cake tin and shaking and tapping it around until you have a fine film of flour coating over the butter. discard and left over flour.

Pour in the batter and cover the top of the mixture with the apple slices in a circular pattern. Don’t press then down, they will submerge slightly into the batter which is just what you want.

Bake in the center of the oven for about 1 hour or until a toothpick inserted into the cake comes out clean. The top should be golden brown and the cake puffed up between some of the apple slices.

Remove from the oven and allow to cool for at least 10-15 minutes before removing the sides.

Serve as a hot dessert with cream and a sprinkling of caster sugar or have as a tea cake. Try this one, it’s easy and impressive.

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6 Responses to “Simple apple cake”

  1. Asif Khan says:

    i dont know what is nutmeg ?can i cut off it from recipe .and tell me the measuremnt of 2/3cup in table spoon

  2. Slightly Disappointed says:

    The quantities must be wrong, or else something has been left off the recipe, as this made a tasteless, stodgy dough rather than a batter. I added salt, cinnamon, some cooking oil and extra milk and it turned out OK. In hindsight, I should have also added the juice of the lemon. It was nice with custard but there is definitely room for improvement, I might use extra sugar and some raisins if I try this again.

    • Graham says:

      Sorry to hear that, but I must say I can’t seem to see anything missing.. Will have to make it again and give you some feedback. Enjoy the weekend G

  3. Rasheen says:

    Simple and delicious! Served it at tea-time but I think it will be wonderful served as a dessert with cream. Thank you for making even a baking novice like myself look good!

    • Graham says:

      Fantastic Rasheen and thanks so much for taking the time to let us know. You are quite right, dessert or tea it’s a fanatstic one. Have a lekker evening G

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