Apple Cake

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This can be served cold as a cake, but I prefer to have it warm with lots of whipped cream or home-made custard as a pud.


  • 1 lb (500 g) cooking apples Grated rind and juice of 1 lemon
  • 6 oz (175 g) butter
  • 6 oz (175 g) caster sugar
  • 3 eggs
  • 8 oz (250 g) self-raising flour
  • ½ teaspoon baking powder
  • 2 oz (50 g) raisins
  • ½ teaspoon ground cinnamon
  • 2 oz (50 g) flaked almonds

For the icing

  • 4 oz (125 g) icing sugar
  • Juice ½ lemon
  • 1 oz (25 g) flaked almonds


Peel, core and thinly slice the apples and sprinkle with the lemon juice.

Cream the butter with all but 1 tablespoon of the sugar until light and fluffy. Add the lemon rind and gradually incorporate the eggs. Sift the flour with the baking powder and slowly fold into the egg mixture.

Spoon half the mixture into a buttered 10 in. (25 cm) deep cake tin and place the apple slices on top. Sprinkle on the raisins, the cinnamon mixed with the remaining sugar, and the flaked almonds. Cover with the rest of the cake mixture and bake in the oven at gas mark 6, 400°F (200°C), for 1 hour. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out.

Make the icing by combining the icing sugar and lemon juice. Pour this over the warm cake and decorate with the flaked almonds.