Dutch Apple Cake



150g Margarine

350g Cater Sugar

250 Plain Flour

4 Red Eating Apples

2TSP Baking Powder

1TSP Cinnamon

1TSP Vanilla Essence

150ML Milk

4 Eggs

Set oven to 200'c


Peel, core and slice the apples thinly lenghtwise and place into a bowl of water with a few drops of lemon juice. This stop the apples oxidizing and will maintain its colour.

Whisk together the eggs, sugar and vanilla over a bain marie (refer below for meaning) until very thick. This is also referred to as the sabayon method. Ensure you are able to lift whisk and write a figure 8 over mixture in bowl and not sink fast. Melt the butter and add to the milk.

Pour over the egg mixture, whisking all the time.

Sift in the cinnamon, baking powder and flour and stir using a spatula preferably. Ensure you do not overwork but assure you get out all flour balls

Pour mixture into greased and lined deep Swiss roll style tin (9inches x 12inches Rectangular).

Scatter sliced apple slices onto top of the sponge

They will sink! Do not be alarmed

Sprinkle top of mixture with little caster sugar

Bake at 200'c for 10 minutes

Reduce the oven to 180'c and bake for a further 20-30minutes. Ensure mixture does not have a wobble to it. If needed place mixture back for additional 5-10 minutes

Allow to cool in tin before portioning

This can be served with hot custard or cold vanilla ice cream.

Bon Apetit !!!!!!

Words of the day

Sabayon method: Beating eggs and sugar over simmering heat till thick

Bain Marie: Placing a container of food in large , shallow pan of simmering water.

Kind Regards

Chef Hannah

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Harlow, Essex

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