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West country apple cake

Brigitte Hafner
Brigitte Hafner

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Brigitte Hafner's west country apple cake.
Brigitte Hafner's west country apple cake.Marina Oliphant

A beautifully light cake that is lovely served with whipped cream. I have had great results using even the most ordinary Granny Smith apples, but if you can get your hands on some Bramley's or Cox's Orange Pippins all the better!

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Ingredients

  • 450g apples, peeled, cored and sliced

  • squeeze of lemon

  • 225g unsalted butter, soft

  • 250g castor sugar

  • 4 eggs, lightly beaten

  • 350g self-raising flour

  • 1 tsp cinnamon

  • 1 tbsp milk

  • icing sugar

Method

  1. Pre-heat oven to 170C. Sprinkle the chopped apples with 2 tablespoons of sugar and a squeeze of lemon and allow to stand for half an hour.

    Beat the butter and castor sugar until pale and creamy. Gradually add the eggs and flour, a little at a time, until they are incorporated.

    Drain the apples (reserve the liquid for the icing) and fold into the cake mixture along with the remaining ingredients. Spoon into a greased and lined 23-centimetre ring tin. Bake for 1¼ hours, or until lightly golden on top and a skewer comes out clean when inserted in the middle. Allow to cool on a wire rack and cover in icing.

    For the icing

    Mix enough icing sugar with the liquid from the apples to make a smooth pouring consistency. Pour over cooled cake and serve once icing has set.

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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