Ingrid’s German Apple Cake

apple_cakeSo easy and delicious, hardly any sugar – best eaten on same day.

Note: Calls for 26-cm round cake tin with spring


5 med size apples, preferably Granny Smith

250g self raising flour (unbleached)

150g soft butter approx

1 egg

100g sultanas approx

2 tbsp sugar (raw)

1 tsp vanilla essence

Juice of one small lemon

2 tsp cinnamon ground (or to taste)



Peel apples and slice – not too chunky.  Add sultanas, cinnamon and lemon juice and bring to a boil, then turn off and let cool.  Don’t overcook apples so it’s not mushy.

Beat egg with the sugar and vanilla until nice and creamy.

Add a small portion of flour just enough to solidify dough.

Add rest of flour and knead in butter to form soft dough.  It should be slightly sticky.

Wipe form with soft butter to prevent sticking and press half of dough evenly into the base of form.

Spread the cooked apples onto dough base, exclude any juice.

Crumble rest of dough evenly on top of the apples.

Place in top level of cold oven and bake at 250 degrees.  Lower to 200 after 10 min and remove once cake has a golden colour.

Bake time usually not more than 20 min. depending on the oven.

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