Cake with Apple and Sultanas

    (16)
    45 minutes

    This is a very thin cake baked in a tray so it is almost thin enough to call a slice. The top is crammed with apples and sultanas.


    9 people made this

    Ingredients
    Serves: 25 

    • 200g unsalted butter
    • 1 cup (220g) caster sugar
    • 3 cups (375g) plain flour
    • 4 teaspoons baking powder
    • 1 pinch salt, to taste
    • 1 organic lemon, zested and juiced
    • 3 eggs, whisked
    • 1 1/2 kg apples, peeled, cored and sliced
    • sultanas, optional
    • unsalted butter for greasing and topping
    • caster sugar, for sprinkling

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 220 degrees C. Grease a baking tray with butter.
    2. Cream butter and sugar together until fluffy.
    3. Mix together flour, baking powder, salt and lemon zest then beat into the creamed mixture, alternating with eggs.
    4. Spread batter onto prepared baking tray then cover with apple, a sprinkle of lemon juice and the sultanas, if using.
    5. Bake in preheated oven for about 30 minutes. Brush cake with melted butter and sprinkle with sugar as soon as it comes out of the oven.

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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (4)

    by
    4

    I have literally just eaten some of this with my family and it was really good! I thought that it would be too apple-y, but it was just right. I used self-raising flour, so only added 1 1/2 teaspoons of baking powder and I had to add some milk to the cake mixture because it was going to be way too dry. I also used mixed fruit on top the cake and sprinkled cinnamon on the top which was nice.  -  02 Jan 2014  (Review from Allrecipes UK & Ireland)

    by
    1

    I like this cake. I bought a box of wonderful Fuji apples and wanted to make some things that I hadn't made before. The only reason I gave it 4 stars is because I think the temperature for baking it was a little high, and as a result, the cake and the apples turned out a little dry. I would lower the temp to 375. The flavor is great and I loved the lemon zest and the shortcake-like cake layer. We ate a piece right out of the pan, and then later with vanilla ice cream on top, and then even later, with our coffee! Really good, thanks for the recipe.  -  05 Nov 2017  (Review from Allrecipes USA and Canada)

    by
    1

    Ymmmmm  -  07 May 2015  (Review from Allrecipes UK & Ireland)

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