Apple Cake

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

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


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.