Chef’s Special: Nobody makes it like Granny

Granny's Caramelised Apple Cake.
Granny's Caramelised Apple Cake.
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Granny’s Caramelised Apple Cake.


220g soft unsalted butter, plus extra for greasing

220g soft light brown sugar, plus extra for glazing

4 whole eggs

1 tsp almond extract

220g self raising flour, sifted

4 granny smith apples, peeled & cored

flaked almonds


Pre heat the oven to 170 degrees C & grease a round 12cm springform cake tin. Cream together the butter & sugar until pale & fluffy in an electric mixer.

Add the eggs, one at a time & whisk until fully incorporated then mix in the almond extract.

Remove from the machine & gently fold in the flour by hand using a spatula, being careful to knock as little air out as possible.

Your cake batter should just fall off a spoon, adjust this with a drop of cold milk if needed.

Slice the apples as thinly as possible then begin to put the cake mix together. Spread 1/3 of the cake batter onto the pre greased tin then top with a layer of neatly arranged apple slices (using half of them). Repeat this once more, finishing with the final 1/3 of the cake batter. top the cake with a sprinkling of brown sugar & flaked almonds then bake in the oven for 20-30 minutes, or until a skewer comes out clean!

Remove & allow to cool to room temperature, although i prefer it hot with custard!

In the restaurant we serve this warm, garnished with caramel popcorn, blackberries, stem ginger ice cream & crystillized ginger.