Norwegian Apple Cake


Preparation info

  • Difficulty


  • Serves


Appears in

The Daily Mail Modern British Cookbook

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This is a very rich, buttery cake which is best made with Bramleys, our finest cooking apple. It should be baked in a roasting tin rather than a cake tin and for the following amounts you will need a 30 × 20-cm / 12 × 8-inch tin.


  • 140g / 5 oz unsalted butter, plus more for greasing
  • 200 g/ 7 oz plain flour, plus more for dusting
  • 4 large Bramley apples
  • juice of ½ lemon
  • 3 eggs
  • 250 g/ 9 oz caster sugar
  • 200 ml/ 7 fl oz single cream
  • 3 tsp baking powder


Preheat the oven to 200°C/400°F/ gas 6. Butter the roasting tin, dust with flour and set aside.

Peel and core the apples, cut into slices and sprinkle with lemon juice to prevent discoloration.

Whisk the eggs with 225 g/ 8 oz of the sugar until the mixture creams and stiffens so that threads fall back from the whisk when it is lifted from the bowl. Put the butter with the cream in a pan and bring to the boil. Pour this into the egg mixture while whisking. Sift in the flour and baking powder, and fold in carefully with the whisk to make sure there are no lumps.

Pour this batter into the prepared roasting tin, then arrange the apple slices overlapping on the top. Sprinkle the remaining caster sugar on the top and bake for 25 minutes, when it will have risen and be golden brown round the edges. Leave to cool in the tin.