French Apple Cake

A recipe that never fails, the apple cake mixture is more like batter, a little like muffin mixture and so very very sweet.

You will need:

A medium sized cake tin with a false bottom – the kind you push up to release the cake.

Grease-proof paper

Margarine spread of some type – sunflower/olive. Low fat works fine.

Grease the tin

Cut the paper to fit inside

Then grease the paper


4 large tart dessert apples, cored and chopped

1 cup SR Flour

1 tsp baking pwoder

2/3 cup caster sugar

6 tbsp milk

4 tbs butter melted

2 eggs

1 tsp fresh nutmeg grated

Place the chopped apple in the base of the tin

Put  the other ingredients in one large bowl – mix the sugar, eggs and butter first the add everything else. Mix til it’s a batter then pour it over the apples in the tin.

Oh, preheat the oven to 160C! Pop the mixture in for 40-45 mins and take out when the cake is golden brown. Then move on to the topping.

For the topping:

1 egg

6 tbsp butter melted

1/2 cup sugar

1 tsp vanilla icing

Cream the topping ingredients with the egg and spoon over the cake. Pop it back in the oven for 20-25 mins.

What comes out is a sweet sticky, spongy apple cake. Delicious with a blob of creme fraiche and some raspberries on the side.

Dust if you like with icing sugar. I like to add some star anise around the edge for decoration and extra spice.

Want a photo? You’ll have to wait an hour or so…

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